Late Summer Fig Cake with Cardamom Vanilla Syrup by Tanerxaydin

Ingredients

• 700 g fresh figs, halved (reserve 2 for garnish)
• 240 g all-purpose flour
• 180 g soft unsalted butter
• 4 large eggs
• 220 g plain yogurt
• 1 tsp bourbon vanilla extract
• 50 g brown sugar (for cake)
• 50 g white sugar (for cake)
• 2 tsp (8 g) baking powder
• 1/2 tsp salt
• 50 g toasted walnuts, chopped
• 50 g brown sugar (for syrup)
• 50 g white sugar (for syrup)
• 4 cardamom pods
• 1/2 vanilla bean, seeds scraped and pod reserved
• 100 ml water
• 1 tbsp brown sugar (for sprinkling)
• 1/4 cup skyr (for serving)

Instructions

1. To prepare the cardamom-vanilla syrup, combine 100 ml water, 50g brown sugar, and 50g white sugar in a small saucepan and bring to a boil over medium heat. Remove from heat immediately.
2. Add the 4 cardamom pods, scraped vanilla bean seeds, and the vanilla pod to the hot syrup. Let the syrup infuse for at least 20 minutes, or ideally throughout the cake's baking time. Strain the syrup to remove solids and set aside.
3. Preheat oven to 180°C (350°F). Grease and flour a 24 cm springform pan. In a large mixing bowl, cream together 180g soft butter, 50g brown sugar, and 50g white sugar until the mixture is light and fluffy, about 3-5 minutes.
4. Add the 4 eggs one at a time, mixing well after each addition until fully incorporated. Stir in the 220g plain yogurt and 1 tsp bourbon vanilla extract until smooth.
5. Gently fold in the 50g toasted walnuts. Sift in 240g flour, 2 tsp baking powder, and 1 pinch of salt over the wet ingredients. Mix until just combined, being careful not to overmix.
6. Halve the 700g fresh figs. Gently fold the halved figs into the batter along with half of the prepared cardamom-vanilla syrup
7. Pour the batter into the prepared springform pan and smooth the top evenly. Sprinkle 1 tbsp of brown sugar over the surface of the cake.
8. Bake for 40-45 minutes at 180°C (350°F), or until a wooden skewer inserted into the center of the cake comes out clean.
9. Let the cake cool slightly in the springform pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely.
10. Serve individual slices with a spoonful of skyr, a drizzle of the remaining cardamom-vanilla syrup, and fresh fig wedges for garnish.