{"id":342496,"date":"2025-12-13T19:27:30","date_gmt":"2025-12-13T19:27:30","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/a-touch-of-cardamom-and-cloves\/"},"modified":"2025-12-13T19:27:30","modified_gmt":"2025-12-13T19:27:30","slug":"a-touch-of-cardamom-and-cloves","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=342496","title":{"rendered":"A Touch of Cardamom and Cloves"},"content":{"rendered":"


\n<\/p>\n

\n
<\/a><\/div>\n

You might think that since I write a food blog that I eat gourmet food all the time. Nope. We mostly eat fairly simple foods and a lot of them are on repeat. Grilled chicken thighs and grilled fresh zucchini yesterday for dinner, and turkey chili for dinner tonight…like that.<\/p>\n

Where I find myself playing around is often in baking, but, in order to not get any heavier than I already am, I’m only baking when I can share it with others…and leave them the leftovers. That way I get to taste what I bake, but I keep the calories down.<\/p>\n

We were supposed to go to dinner last week in Healdsburg at a friend’s house, and so I made a cake to take and share. Unfortunately there was a last minute change of plans related to Sweetie being on the board of the local fire district. After his meeting we gave in and had a slice of the cake, with the hopes that we would be able to share the rest with our Healdsburg friends.\u00a0 I’ll be able to bake something else later this week if all goes well and we have dinner in Healdsburg.<\/p>\n

So the cake is a new recipe for me from the Substack of David Leibowitz. It’s a fig and yogurt cake. I did make a couple of changes but I’m sure it was delicious the way it was written, too. I substituted a bit of sour cream for some of the yogurt because I wanted it just a bit richer. The recipe calls for five-spice powder as flavoring and I don’t care for that. I decided to use a touch of cardamom and a bit of ground cloves instead. Those flavors went really well with the fresh figs that top the cake. The amounts used may seem to be too little, but these are both robust flavors, so a little goes a long way.<\/p>\n

This is a single layer fairly rustic cake, but it is moist, not too sweet, and really delicious. The yogurt and the fruit allow it to stay moist a while, too, so you can enjoy it for a number of days.\u00a0<\/p>\n

This cake has almond flour along with some all-purpose flour. If you are gluten sensitive, you could use almond flour and a gluten-free flour mix like King Arthur Baking One-to-One gluten free mix. No fresh figs? Fresh plums or apricots or nectarines would work well here, too.\u00a0<\/p>\n

You could probably use poached pears,\u00a0although I haven\u2019t tried them. If you do, you should probably cut
\nthem into very thick slices after poaching so they stay moist due to the
\nlong-ish baking time.<\/p>\n

\u00a0<\/o:p>Due to the nut flour, this cake is quite hearty, not airy.
\nThanks to the oil in the nuts, it\u2019ll keep nicely for 3 or 4 days at room
\ntemperature under a cake dome or well wrapped. The cake is just fine to serve
\non its own, but is also great with vanilla ice cream or a puff of whipped
\ncream…which is how I served it, although I didn’t get a photo of that. \u00a0A few poached or roasted
\nfigs<\/a> with some of their liquid also pairs nicely with the cake.<\/p>\n

<\/a><\/div>\n

\u00a0Fig-Yogurt Cake<\/b><\/p>\n

8 servings<\/p>\n

\u00a0<\/o:p>Adapted by David Leibowitz\u00a0\u00a0from the\u00a0Fig, Yogurt and Almond Cake<\/a>\u00a0by Yotam Ottolenghi<\/p>\n

200g
\n(7 ounces) unsalted butter, cubed, at room temperature<\/span><\/p>\n

200g
\n(1 cup) granulated sugar, plus 2 teaspoons granulated sugar or 1 tablespoon
\nturbinado (coarse) sugar crystals, for sprinkling over the finished cake<\/span><\/p>\n

3
\nlarge eggs, at room temperature<\/span><\/p>\n

100g
\n(7 tablespoons) Greek yogurt <\/span><\/p>\n

1
\nteaspoon vanilla extract or a scant 1\/2 teaspoon almond extract<\/span><\/p>\n

180g
\n(1 3\/4 cups) almond flour <\/span><\/p>\n

100g
\n(scant 3\/4 cup) all-purpose flour<\/span><\/p>\n

1
\nteaspoon baking powder, preferably aluminum-free<\/span><\/p>\n

1\/2
\nteaspoon salt<\/span><\/p>\n

1\/4 teaspoon<\/span>\u00a0ground cardamom<\/span><\/p>\n

1\/8 teaspoon<\/span>\u00a0ground cloves<\/span><\/p>\n

10-12
\nfresh or frozen figs (if using frozen figs, don\u2019t defrost them first)<\/span><\/p>\n

\u00a0<\/o:p><\/span><\/p>\n

    \n
  1. Line
    \n the bottom of a 9-inch (24cm) cake pan with a round of parchment paper.
    \n Butter the sides of the pan or coat with nonstick spray.<\/span><\/li>\n
  2. Preheat
    \n the oven to 400\u00baF (200\u00baC). <\/span><\/li>\n
  3. In the
    \n bowl of a stand mixer fitted with the paddle attachment, or by hand, beat
    \n the butter and 200g (1 cup) of granulated sugar together on high speed
    \n until light and fluffy, about 3 minutes. <\/span><\/li>\n
  4. Stop
    \n the mixer, then add the eggs one at a time, mixing them in on low speed,
    \n stopping the mixer after each addition to scrape down the sides of the
    \n bowl. Mix in the yogurt and extract. <\/span><\/li>\n
  5. Whisk
    \n together the almond flour, all-purpose flour, baking powder, salt, and
    \n five-spice powder in a medium bowl. Stir the dry ingredients into the
    \n butter mixture just until combined. Scrape the batter into the prepared
    \n cake pan and smooth the top. <\/span><\/li>\n
  6. Quarter
    \n the figs and place the figs in concentric circles, cut side up, around the
    \n top of the cake. <\/span><\/li>\n
  7. Bake
    \n the cake for 15 minutes, then reduce the temperature to 325\u00baF (170\u00baC) and
    \n bake the cake until it just feels set in the center, about 40 minutes
    \n longer. <\/span><\/li>\n
  8. Remove
    \n from the oven and place the cake pan on a cooling rack. Let cool a few
    \n minutes, then run a sharp knife around the outside of the cake to loosen
    \n the sides of the cake from the pan. Sprinkle the remaining sugar over the
    \n top of the cake.<\/span><\/li>\n
  9. To
    \n remove the cake from the pan, it\u2019s easier to do while the cake is still
    \n slightly warm. Run a knife again around the outside of the cake, and place
    \n a dinner plate upside down on top of the cake pan. Holding the cake pan
    \n and the plate firmly in place with both hands, turn both over
    \n simultaneously and the cake will release. (If it\u2019s a bit stubborn and
    \n doesn\u2019t come out easily, you can place the cake in a warm oven for a few
    \n minutes or set it over the low flame of a gas burner for a few seconds.) <\/span><\/li>\n
  10. Remove
    \n the parchment paper from the bottom of the cake, invert a serving platter
    \n over the bottom of the cake, then turn the cake and the platter over
    \n simultaneously. <\/span><\/li>\n<\/ol>\n

    <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

    You might think that since I write a food blog that I eat gourmet food all the time. Nope. We mostly eat fairly simple foods and a lot of them are on repeat. Grilled chicken thighs and grilled fresh zucchini yesterday for dinner, and turkey chili for dinner tonight…like that. Where I find myself playing […]<\/p>\n","protected":false},"author":1,"featured_media":342497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[13976,81909,430],"dealstore":[],"offerexpiration":[],"class_list":["post-342496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-cardamom","tag-cloves","tag-touch"],"yoast_head":"\nA Touch of Cardamom and Cloves - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=342496\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Touch of Cardamom and Cloves - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"You might think that since I write a food blog that I eat gourmet food all the time. 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