Fig, raspberry and cardamom cake

An unusual fruit filling made from fresh figs and juicy raspberries takes center stage in this delicious cake with figs, raspberries and cardamom. Combining the sweetness of figs with the spice of raspberries creates a delicious balance of flavors. But what really sets this cake apart is the addition of Middle Eastern influences like fragrant rose water and aromatic cardamom.

Not only is this cake a visual masterpiece, but it also promises to impress your guests with its unique blend of ingredients. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is undoubtedly an eye-catcher that will make any dinner party special.

Ingredients

  • 225g cold, unsalted butter, chopped into small pieces
  • 350g plain flour
  • 50g powdered sugar
  • 1 large egg yolk (save the egg white for brushing the dough)
  • 10-12 large figs, quartered
  • 400g raspberries
  • 50g golden icing sugar, plus a little sugar for sprinkling
  • 1 tbsp cornstarch
  • 8 cardamom pods
  • ¼ tsp rose water
  • 1 tbsp fine polenta or ground almonds
  • Egg white for brushing (reserved for making dough)
  • Cream, crème fraîche, natural yogurt or sour cream for serving

Tip

Decorate your cake

For tips, tricks and ideas for designing the top and sides of your cake, check out our guide 11 super easy ways to decorate a cake.

Avoid the dreaded soggy ground

To ensure your pie has a crispy crust, use a metal or enamel pie plate, baking pan, or pie pan if your pie has a pastry base. Make sure the baking sheet is hot when the cake goes into the oven. Sprinkle ground almonds or polenta over the base to absorb excess fruit juice.

Add a glaze

Beat the remaining egg whites from the dough with a fork until foamy and use them to glaze the cake. If you want the cake to have a nice golden color, also beat in some powdered sugar.

Preparation steps

  1. First prepare the dough. Place butter and flour in a food processor with 1/4 teaspoon salt and pulse until mixture resembles moist breadcrumbs. Alternatively, rub the butter and flour together in a large bowl with your fingertips. Add the sugar and briefly beat or stir again.
  2. Whisk the egg yolks with 2 tablespoons of cold water and drizzle over the flour mixture. Use the Pulse button to blend the mixture again, continuing until larger clumps begin to form. If the mixture seems too dry, add a little more water, a teaspoon or two at a time, but no more than 3 teaspoons total.
  3. Place the dough on a work surface and knead briefly until a smooth ball forms. Avoid overworking, otherwise it will be difficult. Roll out the dough into a puck and wrap well in cling film. Chill for at least 30 minutes or up to 2 days or freeze for 2 months.
  4. Next, prepare the filling. Place figs, raspberries, sugar and cornstarch in a large bowl and mix gently, being careful not to break up the raspberries, until the fruit is well coated. Place the cardamom in a mortar and crush the pods with a pestle. Remove the seeds from their pods, return them to the mortar, and discard the pods. Crush the seeds and add them to the fruit along with the rose water. Let rest for 15 minutes.
  5. Remove the dough from the refrigerator and divide it into two pieces, one slightly larger than the other. Wrap the smaller piece again and set it aside. Divide the larger piece of dough into the number of cakes you want to bake, or leave it whole for one large one. On a lightly floured surface, roll the dough out to the thickness of a 50p piece, or until it is large enough to cover the bottom of your pie plate or tin, with some dough overhanging. Roll the dough over your rolling pin, lift it onto your plate or molds, and press it well into the corners. Sprinkle polenta or almonds on top and spoon in the filling. Preheat the oven to 190°C/170°C fan/Gas 5 and place a baking tray on the middle rack.
  6. To create a die-cut design for the top of the cake, roll out the dough on a well-floured sheet of parchment paper. Use a small cookie cutter to cut out shapes (we used a heart cutter, but circles, diamonds, or flower shapes also look pretty). Brush the edge of the cake with egg and then place the pastry lid on top. Trim the edge with scissors and press the edge of the dough around the top of your index finger with your thumb and other index finger. Work your way along the edge of the dough to create a professionally ridged finish. Once the dough is covered, whisk together the reserved egg white and brush over the dough. Sprinkle with a little additional sugar, then place the cake on the baking sheet and bake for 45 minutes for a large cake, 35-40 minutes for medium cakes, or 25-30 minutes for small cakes, until the dough is golden brown and crispy and the juices are bubbling. Allow to cool for 10 minutes before serving with cream, crème fraîche, natural yogurt or sour cream.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
523 25g 15g 63g 30g 6g 7g 0.2g

Equipment and tools

  • mixing bowl
  • Cookie cutter or hands
  • rolling pin
  • Cake plate or tin
  • baking tray
  • Fork
  • Knife

Allergen information

This fig, raspberry and cardamom cake recipe may contain the following allergens:

  • Eggs
  • Milk (if served with cream, crème fraîche, natural yogurt or sour cream)
  • Gluten (from flour)

Storage and leftovers

How to store the fig, raspberry and cardamom cake:

  1. Allow the cake to cool completely.
  2. Cover tightly with plastic wrap or place in an airtight container.
  3. Store in the refrigerator for up to 3 days.

How to serve leftover cake:

  1. Heat individual slices in the microwave or oven until warmed through.
  2. Serve with cream, crème fraîche, natural yogurt or sour cream.

Health Benefits of Fig, Raspberry and Cardamom Cake

The combination of figs, raspberries and cardamom in this cake not only creates a delicious dessert but also offers various health benefits. Let’s take a closer look at the nutrients and properties that make this cake a healthy treat.

1. Fig

The large figs used in this cake are not only sweet and aromatic, but also full of important nutrients. Figs are a good source of fiber, which aids digestion and promotes a healthy gut. They are also rich in minerals such as potassium, calcium and magnesium, which are essential for maintaining healthy bones and muscles.

2. Raspberries

Not only do raspberries add a touch of bright color to the cake, but they also provide numerous health benefits. These berries are low in calories and rich in antioxidants, which protect the body from free radicals and reduce the risk of chronic diseases. Raspberries are also a good source of vitamin C, which supports the immune system and collagen production.

3. Cardamom

Adding cardamom pods to this cake not only improves the taste but also offers some health benefits. Known for its digestive properties, cardamom helps soothe indigestion and relieve stomach discomfort. It also contains compounds with antioxidant and anti-inflammatory effects.

4. Rose water

A touch of rose water gives the cake a delicate floral aroma. Rose water is known for its calming properties and is used in traditional medicine to relieve stress and anxiety. It also has antibacterial properties and can have a gentle skin-soothing effect when applied topically.

5. Polenta or ground almonds

Using fine polenta or ground almonds in the cake helps prevent a soggy bottom crust. These ingredients absorb the excess juice from the fruit, creating a crispy and delicious pastry. In addition, ground almonds are a good source of healthy fats, proteins and vitamin E.

With all these nutritious ingredients, enjoying a slice of fig, raspberry and cardamom cake can be a guilt-free treat. Serve it with a drizzle of cream, crème fraîche, natural yogurt or sour cream for a delicious dessert that will satisfy your taste buds and provide health benefits.

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