Orange & Cardamom Spiced / Honey’d Fig / Olive Oil Tea
Cake

6		fresh figs, thinlies sliced
1-1/4  cups		unbleached all-purpose flour
1/4  cup		almond or hazelnut flour
1/4  teaspoon		salt
1  teaspoon		baking soda
1  teaspoon		baking powder
1/4  teaspoon		powdered ginger
3		cardamom pods, seeds of
2		large eggs, room temperatures
1/2  cup		honey
1/4  cup		granulated sugar
1/2  teaspoon		orange zest
2  tablespoons		buttermilk
1/4  cup		raspberry jam
1/2  cup		good quality extra-virgin olive oil

Tip: For nutritional information on all the ingredients in Orange & Cardamom Spiced / Honey’d Fig / Olive Oil Tea Cake just click on each ingredient name. Then adjust the serving size for any Orange & Cardamom Spiced / Honey’d Fig / Olive Oil Tea Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350f, and lightly oil a 9inch cake pan. Lay thinly sliced figs evenly over the bottom of the pan, overlapping slightly. Set aside.

Sift flours, salt, baking soda, baking powder, and ginger into a large bowl. Open the cardamom pods, and grind the seeds in a spice grinder, mortar and pestle, or in a bowl with the back of a spoon – they don’t have to be fine, just broken up. Add them to the dry ingredients, and stir to combine. Set aside.

In another bowl, beat the eggs, honey, sugar, and zest until fluffy and pale. Add the buttermilk and jam, and beat to combine. While mixing, drizzle in the olive oil – the mixture will be quite thin, but don’t worry.

Fold dry ingredients into the wet, until barely moistened. Pour into prepared pan, over the top of the figs. Bake for about 30-35 minutes, or until a toothpic comes out just barely clean, being careful not to over-bake. Transfer the pan to a wire rack to cool for at least 30-40 minutes.

Place a plate or serving platter over the top of the pan, and invert the cake onto the plate, flipping it fig-side up. Serve drizzled with honey, or with a scoop of honey’d fig and goat cheese ice cream.