Late Summer Fig Cake with Cardamom Vanilla Syrup

Steps

1. 1Make the cardamom-vanilla syrup20 min

   Bring water and both sugars to a boil, then remove from the heat. Add the cardamom pods, vanilla seeds, and the pod itself. Let infuse for at least 20 minutes, ideally throughout the baking time. Strain and set aside.

   SugarBrown sugarCardamom podsVanilla beanWater
2. 2Cream butter and sugars

   In a large bowl, cream together the soft butter, brown sugar, and white sugar until fluffy.

   ButterBrown sugarSugar
3. 3Add eggs, yogurt, vanilla

   Add the eggs one at a time, mixing well after each addition. Stir in yogurt and vanilla extract.

   EggYogurtVanilla extract
4. 4Fold in dry ingredients

   Fold in the walnuts, then sift in flour, baking powder, and salt. Mix until just combined.

   WalnutAll-purpose flourBaking powderSalt
5. 5Add figs and syrup

   Halve the figs - Gently fold them into the batter along with half of the syrup.

   Reserve 2 figs for garnish before halving

   Fig
6. 6Bake the cake42m 30s

   Pour the batter into the prepared springform, smooth the top, sprinkle some brown sugar and bake for 40–45 mins at 180°C, or until a skewer inserted into the center comes out clean.

   Brown sugar
7. 7Cool the cake

   Let the cake cool slightly in the tin before transferring to a rack.

8. 8Serve with toppings

   Serve with a spoonful of skyr, a drizzle of the remaining syrup, and fresh fig wedges for garnish.

   SkyrFig