|| Orange Blossom Fig Cake || Preheat the oven to 350 degrees.

Cut stem figs and cut in half lengthwise. Place in a small saucepan. Add the sugar, and heat over medium heat. Mix together and continue to heat until the juices have rendered from the figs and the sugar is dissolved. Pulse with an immersion blender until the skins are rice-sized. Cook for another three minutes stirring continuously. Remove from the stove and let figs cool for ten minutes.

In a standing mixer with a whisk attachment, add room temperature butter, oil, orange blossom extract, vanilla extract, and the fig mixture. Mix together until all the ingredients are incorporated. Add the eggs and egg whites one at a time. Do not over beat.

In a separate bowl, whisk flour, salt, and baking soda together. Add half of the dry ingredients to the wet ingredients, and mix on low until incorporated. Add the buttermilk and mix on low until incorporated. Add the last of the dry ingredients until incorporated. 

Pour into greased cake pans.

Four 6-inch pans: bake for 25 – 30 minutes (as pictured)

Three 8-inch pans: bake for 23 – 25 minutes

Two  9-inch pans:  bake for 25 – 30 minutes

9″ x 13″ sheet cake: Bake for 28 – 30 minutes

|| Vanilla Bean Frosting || In a standing mixer with a paddle attachment, mix the butter, vanilla bean paste, and powdered sugar on low for three minutes. Slowly add the whipping cream until the frosting is smooth.