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+ servings
overhead shot of fig cake in a cast-iron skillet.

Fig Cake with Tamarind Glaze

This moist and delicious cake is made with figs and orange zest. It is topped with a sweet and tangy tamarind glaze which takes only 2 minutes to prepare. This cake has so much flavor and texture in every bite.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12


  • 9-inch cast iron skillet


Cake Ingredients

  • 1 ½ cups all-purpose flour 180 grams
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 6 tablespoons unsalted butter softened
  • ¾ cup brown sugar
  • 1 tablespoon orange zest
  • 2 eggs large, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ cup sour cream full fat, room temperature
  • ½ cup dried figs thinly sliced

Tamarind Glaze

  • 1 cup confectioners' sugar
  • 2-4 tablespoons milk
  • ¼ teaspoon tamarind paste not concentrate


  • Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your 9-inch cast-iron skillet with baking spray and set it aside.
  • Using a serrated knife, thinly slice the figs and set them aside in a bowl.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a large bowl and set aside.
  • In a mixing bowl fitted with the paddle attachment, beat softened butter, brown sugar, and orange zest on medium for 2 minutes, until smooth. Next, beat in eggs and vanilla bean paste. Mix on medium for one minute, stopping at least once to scrape down the bowl.
  • Alternate adding the flour mixture and the sour cream to the mixing bowl. Mix until just combined. Spoon the batter into the skillet and smooth it using a spatula. Arrange the figs in concentric circles along the top, pressing down slightly.
  • Bake the cake for 30-35 minutes or until a toothpick comes out clean. Cover the cake with aluminum foil for the last 10 minutes of baking if the edges are browning too quickly. Let the cake cool in the skillet for 10 minutes before slicing and serving.
  • Let the cake cool for 10 minutes. While the cake is cooling, whisk together the confectioner's sugar, milk, and tamarind paste in a bowl. Drizzle glaze over the cooled cake before serving.

Heather's Helpful Hints

Equipment: Make sure your skillet is oven-proof and that it has deep sides to contain the cake as it rises. 
Storage: This cake can be stored at room temperature for up to three days. Make sure it's stored in an airtight container. In the refrigerator, cover the cake with plastic wrap or aluminum foil and store it for up to one week. 
Fruit Substitutions: Feel free to substitute other fruits as a topping in this recipe. Options include plums, prunes, or even pears.


Serving: 1slice | Calories: 247kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!