Saffron and Honey

Eat Chic

Fig olive oil cake

In my head, it’s already fall. School started early here, and the whole autumnal season seems to have accelerated despite the hot weather. To keep up that illusion, cake is key (as usual!). This fig and olive oil cake is a perfect foray into fall – it’s soft and not too sweet and wraps you in comfort, just like your favorite cozy plaid blanket.

The recipe may remind you of a classic French yogurt cake, though it’s a bit more pillowy and luscious. Make sure you use real whole milk yogurt for this one! I also love the touch of lemon in the background, it’s so great against the luxurious texture of the baked figs.

And in case you can’t find figs, this is also great with stone fruit (plums, anyone?).

This cake has the most beautiful crumb and golden color from the combination of olive oil (use one whose taste you actually like!), egg yolks, and yogurt.

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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.

 

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