Fig and Almond Olive Oil Cake

Fig and almond olive cake topped with fresh sliced figs, confectioners' sugar, and honey on a marble cake stand.

5 from 1 vote

Fig and Almond Olive Oil Cake is a late-summer sweet featuring a tender crumb infused with the nutty taste of almonds and fragrant olive oil, topped with juicy figs. Easy to make in just a few simple steps and sure to impress!

Prep Time15

Cook Time1

Cool time10

Total Time1 25

Course: Brunch, Dessert

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 516kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

2 cups all-purpose flour sifted
¾ cup extra-virgin olive oil plus more for greasing
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup whole milk
2 large eggs at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
zest of 1 lemon
6-8 figs stems removed, cut into ¼-inch slices lengthwise, plus more figs cut as desired for garnish
confectioners’ sugar for dusting
whipped cream optional
1 tablespoon honey optional

Instructions

Preheat oven - Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper and grease.
Mix the dry ingredients - In a large bowl, mix the dry ingredients, including flour, baking soda, baking powder, and salt. Set aside.
2 cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
Mix wet ingredients - In a large mixing bowl or the bowl of your electric mixer, add eggs, brown sugar, and granulated sugar. Whip the eggs and sugar on high until light in color and fluffy. Then, slowly add in the olive oil and whip the batter for another 2 minutes. Whisk in milk, vanilla extract, almond extract, and lemon zest.
¾ cup extra-virgin olive oil, ¾ cup granulated sugar, ¾ cup firmly packed light brown sugar, 1 cup whole milk, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract, zest of 1 lemon
Mix in flour mixture - Turn the mixer setting down to low and slowly add in the flour mixture, and whisk just until incorporated. Be careful to not overmix the batter.
Bake the cake - In a greased round 9" cake pan, carefully pour the batter. Arrange the sliced figs, cut side up, in a single layer on top of the batter. Then place in the oven and bake for 1 hour, or until the top is golden and the cake test comes out clean.
6-8 figs
Cool the cake then separate it from the pan - Remove the cake pan from the oven and let it cool for about 10 minutes. Using a paring knife, run the knife around the edge of the cake to separate the cake from the edge of the pan. Cover the cake pan with a cooling rack or large plate and flip the surface and the cake pan over together. To flip the cake rightsize up, take another cooling rack and place it on the cake. Gently hold the two racks or rack and plate together without squeezing the cake, then flip the cake over so the top is up and the bottom of the cake is on the rack.
Dust the cake then serve - Then, remove the cake from the pan and let it completely cool on a wire rack. Once completely cooled, top with sliced figs, dust powdered sugar on top, and slice into wedges. Serve with whipped cream and a drizzle of honey.
confectioners’ sugar, whipped cream, 1 tablespoon honey

Video

Notes

Storage

Store this cake for up to 3 days in an air-tight container or marble and glass cloche. The cake looks pretty on the marble and will stay fresh.

Top Tips

Use a high quality olive oil. The quality of the olive oil makes a big difference in the taste of the cake.
Don’t over mix the batter or the cake will be dense and chewy instead of light and fluffy.
Be sure to properly grease the baking pan so the cake comes out easily.
Let the cake cool between 10 to 20 minutes. Don't remove the cake too soon or it will fall apart. Don't wait too long or the cake will get stuck to the pan.

Nutrition