Fig olive oil cake
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
A taste of autumn - this fig and olive oil cake is pillowy soft, not overly sweet, and comforting like your favorite plaid blanket.
Ingredients
  • 1.25 cups AP flour
  • 0.75 cups almond flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup fresh figs (halved or quartered, depending on size, lengthwise)
  • 0.75 cups whole milk yogurt (I used Strauss)
  • 0.75 cups olive oil
  • 0.75 cups turbinado sugar
  • 2 large eggs + 2 large egg yolk (make sure these are all at room temperature)
  • juice of 1 lemon
  • zest of one lemon
Instructions
  1. Preheat oven to 325F. Line the bottom of a 9 inch cake pan with parchment paper. I find that - because of the olive oil in the batter - this cake comes out of the pan fairly easily, but it's still good to be on the safe side.
  2. Whisk together the AP flour, almond flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, gently mix the yogurt, olive oil, sugar, eggs and egg yolks, lemon juice, and lemon zest, until well combined.
  4. Fold in the yogurt and egg mixture into the dry ingredients and pour the batter into the prepared pan.
  5. Top the batter with sliced figs, cut side up. (I had made some fig compote that I drizzled on top of the cake after it was baked, but this is optional!)
  6. Bake for about 70-80 minutes - check it after an hour - until the cake is lightly browned and springs back to the touch.
Recipe by Saffron and Honey at https://saffronandhoney.com/fig-olive-oil-cake/