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.


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.