orange blossom fig cake

orange blossom fig upside down cake

Fig season is a little confusing—there’s always a big rush in June, but then they tend to disappear for a few weeks, only to come back in full swing for the rest of the summer and early fall. Apparently this is because they have two back-to-back fruiting seasons. But I’ve been noticing them popping up in supermarkets this week, so I guess fig season is here, at least for now! The next time you spot them at the market, be sure to grab one or two baskets, so you can make this fabulous fig cake, and have plenty to snack on while you wait for it to bake.

orange blossom fig upside down cake
orange blossom fig upside down cake

While I’m usually a big fan of buttermilk in cakes like this one, I decided to go with plain yogurt here, because I wanted to make this a little easier to throw together using ingredients you probably have around the house on a day that you just happen to find some really delicious figs. Like buttermilk, yogurt gives this cake moisture and a little tang, but unlike buttermilk, it’s probably actually in your fridge right now. I mean, that’s what was in my fridge the day that I brought these beauties home from the fruit market and decided to make this wonderfully syrupy orange blossom fig upside down cake. If you happen to have buttermilk, you can instead use 1/2 cup buttermilk in this recipe (instead of 3/4 cup yogurt).

The only ingredient that’s a little hard to find is orange blossom water, but you can get it at a supermarket with a good international food aisle, just about any Middle Eastern market, and of course online. It’s good to have around for Middle Eastern baking, and I strongly recommend keeping a bottle handy (once you do, you’ll start putting it in everything). If you can’t find orange blossom water, this cake is also wonderful with a few drops of rosewater, which is a little easier to find—in addition to Middle Eastern markets, you can also find rosewater in South Asian markets. If you go with rosewater, be sure to use restraint, as it has a tendency to overpower. Or feel free to omit flower-waters altogether, and let the figs speak for themselves.

orange blossom fig upside down cake
orange blossom fig upside down cake
orange blossom fig upside down cake
orange blossom fig upside down cake

orange blossom fig cake

active time: 20 minutes
total time: 1 hour
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fig and brown sugar bottom

  • Butter for greasing the pan

  • 57g melted butter (half a stick/4 tablespoons)

  • 100g light brown sugar (1/2 cup)

  • 1/8 teaspoon salt

  • 300g small fresh figs (about 10-11 oz)*

  1. Butter one 8-inch round cake pan. Cover the bottom with a parchment round.

  2. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it's completely covered.

  3. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar.

orange blossom yogurt cake

  • 200g flour (about 1 1/2 cups)

  • 5g baking powder (1 1/4 teaspoon)

  • 1.5g baking soda (1/4 teaspoon)

  • 3g salt (1/2 teaspoon)

  • 2 large room temperature eggs (110g)

  • 55g melted and cooled butter (half a stick/4 tablespoons)

  • 150g granulated sugar (3/4 cup)

  • 170g plain yogurt (3/4 cup)**

  • 15g orange blossom water (1 tablespoon)

  1. Preheat the oven to 350° F convection (177° C).

  2. Sift together the flour, baking powder, baking soda, and salt in a mixing bowl.

  3. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well.

  4. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won't be completely smooth, and there might be some tiny lumps; this is completely fine. Don’t over-mix!

  5. Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It's done once you can insert a toothpick into the center and batter doesn't stick to it.

  6. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it's loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.

* If you can’t find small figs, you can use larger ones. Just make sure you cut them into about 1/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.

** If you have Greek yogurt, you can substitute it here, but make sure you water it down slightly before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn’t have as much moisture).

orange blossom fig upside down cake
orange blossom fig upside down cake

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orange blossom banana hot cross buns

orange blossom banana hot cross buns

Rolls on Easter are such a universal. While I didn’t grow up with hot cross buns, we usually had samoon on the table, and my grandmother always told us about the gubta mtumarta-stuffed samoon her mother would make every Easter. One roll was always filled with a little cheese, and the lucky kid who found the cheesy one got a special gift, like a new dress or new shoes. It just occurred to me while writing this post that I should really develop a savory cheese-stuffed hot cross bun recipe next year, but this year I’m sharing this classically sweet (but not too sweet) recipe: orange blossom banana hot cross buns!

The combination of orange blossom and banana is one of my favorites. If you’ve never tried it before, you’ll definitely notice that orange blossom lives up to its name—it’s floral and distinctively orangey. But at the same time, it’s not at all citrusy, and lacks the big brassy notes of orange juice and zest. So even though the fruit and the flower come from the same tree, I think the closest flavor to orange blossom is actually, surprisingly, banana. The two flavors complement each other perfectly—orange blossom brings out the fragrant floral notes in ripe banana, and banana brings the orange blossom down to earth a little, giving it substance.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

The orange blossom water flavor here mostly comes from the glaze, while the banana flavor is concentrated in the dough. But working enough banana flavor into a yeasted bread dough is not an easy task. My first draft of this recipe contained a half cup of milk, but this limited how many bananas I could add and effectively watered down their flavor a lot. I eventually realized that the moisture needs to come almost entirely from the bananas themselves, and made some changes to the recipe to accommodate. I left the milk out entirely, and I added only egg yolks instead of whole eggs, which contribute richness without adding too much moisture. This gave the bread just the right balance—a strong banana and orange blossom flavor and a soft, buttery texture.

The one thing I’ve got to emphasize about this recipe is that the bananas absolutely must be old bananas. For this bread to have the right flavor, they really must be overripe, totally past their prime. Don’t settle for bananas with brown spots—really wait for them to start to develop brown splotches, and almost entirely change color. That’s when they’re ready to use. But the good news is that if you’re reading this on its post date, you totally have time to grab a bunch and wait for them to ripen, and then overripen. If you want to speed things along, you can place the bananas in a brown paper bag to make them ripen a day or two sooner.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

orange blossom banana hot cross buns

yield: 9 rolls
active time: 35 minutes
total time: 3 hours
download a
PDF to print

  • 70g raisins (1/2 cup)

  • 70g chopped pitted dates (1/2 cup)

  • 60g orange juice or water (1/4 cup)

  • 45g orange blossom water (3 tablespoons)*, divided into 1T and 2T

  • 2 large egg yolks (35-40g) (save the whites)

  • 230g mashed overripe bananas (from 2 to 3 bananas)

  • 85g softened butter (6 tablespoons)

  • 7g instant yeast (2 teaspoons)**

  • 50g light brown sugar (1/4 cup)

  • 2.5g cinnamon (1 teaspoon)

  • 0.5g cardamom (1/4 teaspoon)

  • 8g baking powder (2 teaspoons)

  • 12g salt (2 teaspoons)

  • 490g all purpose flour (3 3/4 cups)

  • egg whites beaten with a little water (for the egg wash)

  • glaze (below)

  • icing (below)

  1. Combine the raisins, dates, orange juice, and 1 tablespoon of the orange blossom water. Microwave for 1 minute, then let them soak and cool while you work on the dough (at least 10 minutes).

  2. In the bowl of a food processor, combine the egg yolks, mashed bananas, butter, yeast, brown sugar, cinnamon, cardamom, baking powder, salt, flour***, and the other 2 tablespoons of orange blossom water. Stir together with the hook attachment at low speed until there’s only a little dry flour remaining at the bottom of the bowl. Increase the speed to medium and knead for about 5 to 10 minutes, until it becomes elastic and smooths out quite a bit. The dough should be a little on the wet side—it should pool a tiny bit in the bottom of the bowl, but should also pull away from the sides of the bowl.

  3. Once the dough is done kneading, strain the dried fruit and wring it out a little with your hands (discarding the liquid). Add the strained dried fruit to the dough and mix everything together until evenly distributed (you may need to switch to using your hands, folding the dough over itself a few times).

  4. Preheat the oven to 180°F (80°C), then turn the heat off and leave the door open for 30 seconds.

  5. Transfer the dough to an oiled bowl, smooth out into a ball by tucking the bottom under itself, cover with a plate, and move to the warm (but off!) oven for 50-60 minutes. While it’s proofing, butter a 8x8” pan (and optionally line the bottom with parchment).

  6. Once the dough is done rising, move to a lightly floured counter, and divide into 9 even pieces (about 120g each). Shape each piece into a smooth, round ball. Space them evenly in the pan.

  7. Cover the pan with plastic wrap, and move back to the still warm oven for about 40 minutes (again, make sure it’s still off), just until the gaps around them almost close up.

  8. Once the buns have finished their rise, remove from the oven, and preheat it to 350°F (177°C) convection.****

  9. Brush the buns with a light layer of egg wash, and then bake for about 30 to 35 minutes, until the internal temperature reads about 195°F (about 90°C). Remove from the pan to a cooling rack, and immediately brush the top and sides with the runny glaze.

  10. Wait for the glaze to set completely before piping the icing. Pipe the icing across the buns in 1 direction, and again in the other direction (see photos). Let the icing harden for a few minutes before covering.

Storage: Like most bread, it can be kept at room temperature for less than 1 day before starting to get stale, and it will stale fastest in the refrigerator. Bread keeps much better tightly wrapped in the freezer for longer term storage. If you want to make it ahead for company: Bake it (be extra careful not to over bake!), let it cool completely, wrap and freeze it as soon as it’s cool. The day you plan to serve it, thaw it in a 325°F (165°C) convection oven for about 10 minutes (until it’s thawed on the outside, and only frozen at its core) then let it coast the rest of the way and cool at room temperature, and then glaze and ice it before serving.

glaze

  • 45g icing sugar (1/3 cup)

  • 15g orange blossom water (1 tablespoon)

  • a tiny pinch salt

  1. Stir together into a runny and translucent glaze.

icing

  • 85g icing sugar (2/3 cup)

  • 12.5g orange blossom water (2 1/2 teaspoons)

  1. Stir together into a thick icing for piping.

  2. Place in a small pastry bag or ziplock bag.

* Most easy-to-find orange blossom water brands aren’t super strong, especially if they’ve been sitting on the shelf for a while. But proceed with a little bit of caution, taste some on a piece of fruit to see how strong it is, and make sure you don’t overdo it—you might only need 1 tablespoon for the dough. Likewise for the glaze, which may only need 1/2 tablespoon + some water to dilute it. Its flavor will come through more distinctly in the glaze than in the dough.
** If you’re using active dry instead of instant yeast, mix it in with the mashed banana first so it can dissolve.
*** Using weight instead of volume gives you more consistent results when following a baking recipe. But if you don’t have a scale and need to measure with volume, no worries—just make sure you don’t add all the flour at once. Add the first 75% of it, and then slowly add the last 25%. You may not need it all, or you may need a little bit more. With this recipe, most of the moisture and flavor comes from the bananas—if you add too much flour, you can add a little bit of milk to compensate, but it will be hard to recover the flavor and it might end up tasting bland.
**** If you don’t have convection, they should take a little longer to bake, or you can slightly increase the temperature.

orange blossom banana hot cross buns

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