Fig & Olive Oil Cake


There’s this unspoken thing at work right now. Everyone is bringing in random treats.

Last week it was two different kinds of foccacia. Then there was a sinful birthday cake….

Aaaaaaand this always happens on the day I set out to eat “healthier.”

It’s just as frustrating as it is awesome. It’s frawesome.

So, on the days when I want to indulge, you best believe I make my coworkers suffer happy.

This cake is not only perfumed with a good amount of citrus but it’s moist (sorry) as heck thanks to the olive oil. One minute you’re enjoying a honey glazed fig and the next you’re in almond meal citrus crumb-town. Every bite is absolutely satisfying.

Wouldn’t you like to be coworkers? I’m putting in my request for these & WHEN are MY neon Post-Its arriving??

And we’re off!

Ingredient gathering! Bust out your zester.

We’re going to zest two oranges & a lemon. We’re also gonna juice the oranges!

Whisk the flours & baking powder together with the salt.

First we whisk the eggs with the sugar.

Then we add in the zest & stir. Then the orange juice, olive oil & milk are mixed in. Wet ingredients are done!

Wet ingredients meet dry. It’s a wet batter.

Batter goes into a oiled loaf pan. LOAF. I love that word.

He’s such a LOAF. There’s something so satisfying about that sentence.

I digress…

Figs! Take the stems off. Let’s quarter them.

Figs are pretty and alien-like. Thank heavens they taste good.

After the “cake” is half baked (love that movie),  push the quarters into the gooey batter. It’s kinda fun.

Then you drizzle the honey on top. This part is fun.

And then it bakes. And bakes….and then comes out like this!

Gorgeous.

Almost too pretty to eat.

And every now and then you’ll see a fig in the middle of the cake. Sinkage!

A perfect little cake for breakfast, snack or one of those I’ve had a bad day/don’t talk to me moments.

Fig & Olive Oil Cake

serves 8

recipe adapted from Jamie Oliver Magazine

  • 1 3/4 cups all purpose flour
  • 1 cup ground almonds
  • 1 tablespoon baking powder
  • 1 1/2 cup sugar
  • 3 eggs
  • grates zest of 1 lemon
  • grated zest and juice of 2 oranges (about 1/2 cup)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup milk
  • 5 figs, quartered
  • 3 tablespoons honey

Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray and set aside. Place the flour, ground almonds, and baking powder in a bowl and mix together.

In a separate bowl, whisk the sugar and eggs until fluffy. Add the citrus zest and juice, then stir in the olive oil and milk. Gently fold in the flour mixture then pour the batter into a prepared pan and bake in the oven for 40 minutes.

Push the figs into the top of the loaf. Drizzle with honey and bake for another 30-40 minutes, or until the top is caramelized and a skewer inserted comes out clean. Cool, then remove from the pan.

**NOTES**

Keep an eye on the cake. The original recipe said to bake it for 15-20 minutes after putting the figs on top. That wasn’t enough so I recommend 30-40.

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68 Comments

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  • September 18, 2012

    Ive never baked a cake with olive oil and have only ever used it in savory applications and you may have just convinced me to stop stalling and try it with my next quick bread!

  • September 18, 2012

    I need to make this now! It looks amazing.

  • September 18, 2012

    That looks absolutely gorgeous! I bookmarked it, ofcourse, and can’t wait to try it out!

  • September 18, 2012

    Lovely!! Gorgerous!! Amazing!!
    I have to make this cake!!
    Kisses

  • September 18, 2012

    I love olive oil cakes, they’re my absolute favourite and this sounds so tasty with the fig and citrus.

  • Laura / lem_monade
    September 18, 2012

    Oh this is too beautiful! Just imagining the smell and taste makes me want to have this whole loaf RIGHTNOW…

  • September 18, 2012

    moist moist moist moist moist moist moist moist moist

  • September 18, 2012

    ………… moist moist moist moist moist.

    I actually love that word. Much better than damp.

  • September 18, 2012

    lately i’ve been using hydrated instead of the dreaded “M” word. who did i get that from? joy? megabite?

  • Sera
    September 18, 2012

    Wow looks amazing! I also love the work LOAF.

  • September 18, 2012

    Do a have a sugguestion for an allergy-free replacement for the almond flour? This looks great and so festive!

    • Loreto
      March 9, 2013

      I didn´t have any almonds, so I replaced them with another cup of flour. It turned out great!, but it needs less time in the oven. About 20 min less.

      • Tracy
        March 10, 2013

        Good to know!

  • September 18, 2012

    Mmmm this one’s a stunner!

  • September 18, 2012

    It looks delicious! I love figs and I’m sure it tastes great with the olive oil! I use it very often in breads and cakes (during fasting for example). Although I always remove the skin of the figs. They taught me like that when I was little and it stayed with me!

  • September 18, 2012

    This looks awesome! Waaaay too classy for my office though haha. I don’t think I’ve seen coworkers bring in anything but bagel and Dunkin Donuts. Sad.

  • September 18, 2012

    never tried figs, but the cake itself looks gorgeous enough to make me want to give it a try

  • September 18, 2012

    I’ve never had figs, besides fig newtons. This cake looks delicious! :)

  • Rachel
    September 18, 2012

    Looks tasty. I might need to add this to the list of things to make for company. I also agree that figs have an alien-like to them. They also remind me a bit of brains, but they’re so tasty who cares!

  • September 18, 2012

    I love the adorableness of quartered figs on top, looks delicious! Moist isn’t too bad, it’s just so perfectly descriptive!

  • September 18, 2012

    Fig cake! Yes, please! Cakes full of delicious fruit are my favorite. :)

  • September 18, 2012

    That is frawesome, but mostly this cake looks redonk. And so effing pretty! I’d like to eat it always.

    • Tracy
      September 19, 2012

      Redonk frawesome. Effing. What other words can we make up together?

  • Amanda Barkey
    September 18, 2012

    This looks DIVINE! SO wish I was your co-worker. Also, loaf is a good word :)

  • September 18, 2012

    This looks SO good. I’ve been seeing everyone cooking with fresh figs (which I absolutely love), but they’re so so expensive! Am i shopping at the wrong place, or are all you food bloggers splurging due to their deliciousness??

    • Tracy
      September 19, 2012

      Oh! I got a pint of them for about $3 at Whole Foods (AKA Whole Paycheck). They’re in season right now, so they should be relatively inexpensive!

  • September 18, 2012

    Oooo yeah! I want those figs in my belly!!

    • Tracy
      September 19, 2012

      Haha. Always with the figs in your belly! hehe

  • September 18, 2012

    I am totes on the fig bandwagon right now after making smitten kitchens fig, olive oil, & sea salt challah. I agree with at work baked goods = frawesome. If only people could bring cocktails to work!

  • September 18, 2012

    i love figs. your photos make me want to lick my screen.

  • September 18, 2012

    Gonna try to make this next week. I hope figs will still be in season or if I have not eaten all of them first. Love the photos.

  • Heather
    September 18, 2012

    This cake looks wonderful. I wanted to bake this cake today, but I couldn’t find figs! I tried the local grocery and Trader Joes… No figs in Pittsburgh I guess. Do you have any suggestions of possible substitutions? I don’t think dried figs would be quite the same. I am stumped.
    PS I love the Podcast

  • Jayne
    September 18, 2012

    Oh wow. I have all the ingredients in my pantry too, except for figs. I can’t get fresh figs where I am. I might attempt blueberries. Strawberries would seem like they’d give off too much juice. Maybe quartered plums, cut side up. Or cherries. I just have to experiment!

  • September 18, 2012

    That looks amazeballs! And such a change for use of figs, I had a whole bag full (from visiting a friend and our jumping up and down to pick them off her tree) and I didn’t find anything this different and obviously simple.

  • Holly
    September 18, 2012

    I want to dive right into that cake now!

  • September 19, 2012

    I’m going to say this is healthy because it’s got good Omega-3′s in the eggs and good kind of fat in the olive oil. Plus, figs are fiber, right? Totes healthy.

    • Tracy
      September 19, 2012

      Totes healthy! And protein from the almond flour! Boom.

  • September 19, 2012

    I adore olive oil cakes. And figs. And citrus. Did you make this just for me?

    • Tracy
      September 19, 2012

      You know I did.

  • September 19, 2012

    Oh. My. Gosh.

    That’s all I can even say.

  • September 19, 2012

    I think I feel a “leave me alone” kind of day coming on. Bring on the LOAF!!

  • September 19, 2012

    I never buy fresh figs, but after seeing this recipe, I’m totally going to pick some up just so I can bake this cake! I love your site and every recipe I tried so far has been fantastic!

  • September 19, 2012

    Looks like it turned out great! So I was wondering, which is a worse descriptor…a moist cake or a damp one? Both are ewwww…

  • September 19, 2012

    Oooo.. I need to bake with olive oil. That definitely looks too pretty to eat :)

  • September 20, 2012

    I love baking with olive oil, helps moisten up all my gluten-free goods!

  • September 21, 2012

    So much to love about this. Looks moist (yeah, you’re right – ew) as hell! Love it.
    Heidi xo

  • Sini
    September 21, 2012

    Made it, loved it. My cake needed to bake for another 30-40 minutes – it was still raw after 20 minutes. I reduced the amount of the honey to 2 tbsp and found it to be quite perfect in sweetness (maybe I’ll next time reduce the amount of sugar in the dough by 1/4 cups). Thanks for the recipe!

    Have a wonderful weekend and greetings from Finland,
    Sini

    • Tracy
      September 21, 2012

      Yeah. It’s a long baker, huh? I’m glad it worked out for you!!

  • Arielle
    September 21, 2012

    How did you know I was looking for a fig cake recipe?? I made this last night, and it is exactly what I was looking for! SO GOOD. I am (begrudingly) sharing it with my co-workers today. :) Thank you for reading my mind.

    • Arielle
      September 21, 2012

      Or “begrudgingly” that is! Oops.

    • Tracy
      September 21, 2012

      Oh fantastic!!!!!!! I am so glad you made it!!

      • Arielle
        September 21, 2012

        Me too!! And I’m sad that it’s almost gone. I think my co-workers love/hate for me bringing in so many baked goods. We all keep saying we need to eat “healthier” – but hey, olive oil, figs, and almonds are HEALTHY. I have my eye on some of your donut recipes, too. Thanks for all of the tasty ideas!

  • Krystina
    September 22, 2012

    Tracy! That typography! With the brush strokes, and the colors, and the jaggedy letters – so good. More of that, please. More of that. (And also – that cake looks divine!)

  • October 6, 2012

    the topping of figs…i’m dying.

  • Jennifer
    October 12, 2012

    I am going to make this tonight. Looks (and smells, I’m sure) good.
    You think I’ll be ok if I don’t have any oranges, and if I use oat or hemp milk?

    • Tracy
      October 12, 2012

      Hmmmm. I think the orange juice adds a sweetness and tang that rounds out the flavor. If you try out oat or hemp milk, let me know how it goes!

      • Jennifer
        October 12, 2012

        I will stop and buy some oranges. I’ll let you know about the O or H milk.
        Have a nice weekend.

        PS- I really love your blog. Such cuteness to the whole thing.

  • Liz
    September 3, 2013

    Where do you work?? I wanna eat yummies in the office!

    • Tracy
      September 3, 2013

      HAHAHA! You prepared to gain weight? ;)

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