Capture the warmth and richness of Gondor's autumn harvest with this orange cardamom fig cake – a dessert worthy of the White City’s grand feasts!
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would delights would the men of Gondor or Rohan enjoy as the leaves begin to turn and fall to the earth? Or what enchanting autumnal delicacies would the Elves enjoy amongst the falling leaves of Rivendell? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
In Gondor
As the cool winds of autumn sweep across Middle Earth, the great southern kingdom of men basks in the last fleeting warmth of summer’s end. The halls of the White city are filled with celebration as the people of Gondor gather to enjoy the rich bounty of their fertile lands.
As the feasting comes to an end, the kitchens of Minas Tirith send out all manner of sweets – the highlight of which is this fragrant fig cake. Sweet figs and oranges are gathered from sun-warmed orchards while aromatic cardamom hints at trade with far-off lands. Topped with a tangy, citrusy cream cheese frosting, this lightly spiced fig cake makes for a delicious ending to an autumnal feast.
Ingredients
Figs: This recipe can be made using either fresh or dried figs. Depending on where you live, fresh figs may have limited availability. If you need to use dried, then be sure to rehydrate before adding to the cake. To rehydrate, chop the dried figs into bite sized pieces and transfer to a small bowl. Cover with hot water and let stand for 10 to 15 minutes. Drain and pat dry. The figs can then be added to the cake batter.
Cardamom: Ground cardamom adds a subtle aroma to the cake.
Orange: Both the cake and cream cheese icing get their orange flavour from orange zest.
How to Make Orange Cardamom Fig Cake
Make the batter
In a small mixing bowl combine the flour, ground cardamom, baking powder, baking soda, and salt. Whisk together to combine and set aside. Wash and dice the fresh figs.
In a mixing bowl, combine the softened butter and sugar. Using a mixer, beat until the butter and sugar are fully combined and creamy. Scrape down the sides of the bowl as needed and beat until combined.
Add the eggs one at a time, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. Beat in the vanilla and orange zest.
Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the soured milk and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the milk. Add the last of the flour mixture and beat on low just until the batter is fully combined. Gently fold the figs into the batter with a spatula without over mixing.
Bake the cake
Preheat the oven to 350°F. Line an 8 or 9-inch cake pan with parchment paper. Spray the pan with non-stick spray. Scrape the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes until done. The cake is done when a skewer inserted into the centre comes out clean and the top springs back to the touch.
Transfer the cake to a rack and let cool for 5 to 10 minutes. Run a knife around the edge of the cake and turn out onto the rack. Allow to cool completely before frosting.
Make the frosting
In a mixing bowl, add the softened butter and icing sugar. Use a beater to cream the butter into the icing sugar. It will look dry and crumbly which is normal. Beat together until all the butter has been blended into the icing sugar and it resembles crumbs. Cut the cold cream cheese into small cubes and add to the mixing bowl. Beat until the cream cheese has fully combined and the frosting is thick and creamy. Add the orange and beat until combined.
Serve the Orange Cardamom Fig Cake
Transfer the cake to a serving platter. Top the cake with the cream cheese frosting, swirling it decoratively on top of the cake. Garnish with fresh figs and enjoy!
Spread the Enchantment
Orange Cardamom Fig Cake
Ingredients
- 1 ¾ cup (210 g) all-purpose flour
- 1 ½ tsp (3.5 g) ground cardamom
- 1 tsp (6 g) baking powder
- ¼ tsp (1.5 g) baking soda
- ½ tsp (3 g) kosher salt
- 1 stick (113 g) butter softened
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1 tsp (5 ml) vanilla extract
- zest of ½ large orange
- ½ cup (125 ml) buttermilk *see note
- ¾ cup (100 g) chopped fresh figs **see note
Orange Cream Cheese Frosting
- 6 tbsp (90 g) butter softened
- 1 cup + 2 tbsp (145 g) icing sugar
- 6 oz (170 g) cold cream cheese
- zest of ½ large orange
- extra fresh figs for garnish
Instructions
- Preheat the oven to 350°F. In a small mixing bowl combine the flour, ground cardamom, baking powder, baking soda, and kosher salt. Whisk together to combine and set aside.
- In a mixing bowl, combine the softened butter and sugar. Using a mixer, beat until the butter and sugar are fully combined and creamy. Scrape down the sides of the bowl as needed and beat until combined.
- Add the eggs one at a time, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. Beat in the vanilla and orange zest.
- Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the buttermilk and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the buttermilk. Add the last of the flour mixture and beat on low just until the batter is fully combined. Gently fold the figs into the batter with a spatula without over mixing.
- Line an 8 or 9-inch cake pan with parchment paper. Spray the pan with non-stick spray. Scrape the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes until done. The cake is done when a skewer inserted into the centre comes out clean and the top springs back to the touch.
- Transfer the cake to a rack and let cool for 5 to 10 minutes. Run a knife around the edge of the cake and turn out onto the rack. Allow to cool completely before frosting.
- In a mixing bowl, add the softened butter and icing sugar. Use a beater to cream the butter into the icing sugar. It will look dry and crumbly which is normal. Beat together until all the butter has been blended into the icing sugar and it resembles crumbs.
- Cut the cold cream cheese into small cubes and add to the mixing bowl. Beat until the cream cheese has fully combined and the frosting is thick and creamy. Add the orange zest and beat until combined.
- Transfer the cake to a serving platter. Top the cake with the cream cheese frosting, swirling it decoratively on top of the cake. Garnish with fresh figs and enjoy!
Used fresh figs from my friend's tree and it was perfection. Lovely flavors - the fig and orange meshed so well - and it's not overwhelmingly sweet. I will definitely be making this again.
Thanks Analee, so glad you enjoyed the cake 🙂 So nice you have access to a fresh fig tree, we have such a short season for fresh figs where we are that it's always exciting when they're finally in the grocery stores.
The buttermilk yields such a tender crumb. The slightly sweeter frosting is a perfect compliment to the orange cardamom cake.
So happy to hear that you enjoyed it 🙂
I’m retired and have settled into a very comfortable, hobbit-like routine. This year was the first harvest of my fig trees and I wanted to bake something with them. Rhubarb and Lavender, a lovely way to indulge my love of Tolkien and good food, shared this recipe. I was intrigued. The instructions were clear and well laid out. The cake was moist, flavorful and balanced. The frosting was decadent and delicious. I will make this cake often without the frosting - it’s that good. I’ll add frosting for company and special occasions. At your service.
Thanks so much Maureen! We are so happy that the recipe worked well for you and that you enjoyed it 🙂
Looks so delish! Making this afternoon. Best way to store leftover cake? I'm using gluten free flour.
Given the cream cheese frosting it is recommended to store the leftover cake in a covered container in the fridge, just from a food safety standpoint. It should keep well for 3 to 4 days and for the best texture and flavour I would take the cake out and let sit at room temperature for 30 to 60 minutes before serving. Hope that helps and let us know how it goes!