This Fig, Almond, Olive Oil Cake is a balance of sweetness and earthiness from the figs and the olive oil. The texture moist, dense, yet sightly crumbly due to the almond meal that also adds a bit of nuttiness to the mix, and the figs like marmalade melting in your mouth.
My mother would eat figs like they were going out of style, with a voracity and a pleasure, comparable only to her love for cherries. This morning I talked to her and she told me that my brother’s girlfriend brought back a basket full of figs from an orchard they have in the country. She could just devour a handful, sweet and juicy jewels, before my father had his hands on them and used them to make three jars of fig jam. My mom loves figs as my dad loves making jam.
My mother’s absolute favorite way to eat figs is with pizza bianca al taglio (pizza al taglio, by the slice, the Roman-style pizza baked in large rectangular trays), cut open in the middle and stuffed with figs, or on top of a slice of rustic bread, mashing them a little with the fork, so they stick on the bread and don’t fall off when she bites into it. It is a joy to watch, and although I inherited from her my love for figs, I prefer to eat them right from the plant, or when that is not possible, on a pizza, but cooked and mixed with other ingredients, or in my dad’s jam, or use them in cakes. Like this simple, super moist cake, where fig and orange share the stage with almond meal and olive oil to create a symphony of flavors hard to describe in words, especially if you have your mouth full.
Fig almond olive oil cake with a hint of orange flavor? You don’t want to know how marvelous it is.
Or maybe you do want to know. You might know, by now, if you follow the blog and the stories and memories we share on each post, that these are my kind of cakes. I mostly bake loaves, bundts, cakes that have in common few excellent ingredients: olive oil, yogurt or coconut oil, seasonal fruits, natural sugars, citrus flavors, nuts in some kind of form. In this cake, which is a remake of the Cherry, Almond, and Olive Oil Cake of some time ago, I used figs, orange juice and zest, almond meal, extra virgin olive oil and Greek yogurt, together with eggs, light brown sugar, all-purpose flour, baking powder and a pinch of salt. This is me, baking things I like to eat and share with the people around me. Every time I see a baked good that I think I might like, I scroll down to the recipe and if I don’t like the ingredients, I don’t make it, even if it’s the most beautiful thing I’ve ever seen.
It was very satisfying to make this Fig, Almond, Olive oil Cake, and more of a satisfaction to slice it and indulge in the moistness, the texture, the flavors. A balance of sweetness and earthiness of the olive oil. The texture moist yet sightly crumbly due to the almond meal that also adds a bit of nuttiness to the mix, and the figs like marmalade melting in your mouth and crunching under your teeth as the seeds dissipate and release that most unique flavor. This cake would be so good with a great cup of coffee or nicely brewed tea. We had it as a dessert after dinner, and in the morning for breakfast, equally a pleasurable experience.
Most people are weary of using olive oil in sweet recipes, and figs are still one of those under appreciated fruits. This recipe may steer you to change your mind about these ingredients, and the combination of the two is brilliant together. Give it a try you may be surprised!
Song of the day: Bedouin Soundclash, “When The Night Feels My Song”.Print
Recipe adapted from our beautiful and delicious Cherry, Almond, and Olive Oil Cake
- 1 cup Greek yogurt
- 1/2 cup olive oil
- 3 eggs
- 1/2 orange (zest and juice)
- 1/2 cup light brown sugar
- 1 and 1/4 cups all-purpose flour
- 3/4 cup almond meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 fresh figs, quartered
- Preheat the oven to 350° F.
- In the bowl of a stand in mixer, whisk the yogurt, olive oil, eggs, orange zest and juice until well blended.
- Add the sugar, flour, almond meal, baking powder and salt. Mix well.
- Spray a 9″ pan with olive oil or use a non-stick one. Press lightly the quartered figs decoratively into the batter, cut-side up.
- Bake for 35-40 minutes or until a wood skewer comes out clean.
- Let cool on a rack.
- Serving Size: 10-12 servings
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