Fig season is short even though it grows in abundance here in California. When we are finished stuffing our faces with fresh figs I love to bake this simple cake that highlights the sweet earthy taste of these beautiful ancient fruits. It’s great as a dessert or Sunday brunch with an espresso or tea.
Fig and olive cake
Makes about 8 servings
4+1 tablespoons extra virgin olive oil
1 cup almond flour
1/4 cup gluten free baking flour or all purpose flour
1/4 cup coconut sugar or raw sugar
2 organic Pasture raised eggs room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons orange juice
pinch of salt
12-15 black mission figs fresh
Direction
Heat oven to 350 degrees F. Grease a medium sized skillet; set aside. Place the almonds and the sugar in a food processor and pulse to a coarse powder. Add flour, baking powder and salt; pulse to combine.
In a mixing bowl, whisk together eggs, olive oil, orange juice and vanilla extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into the skillet.
Cut the figs in halves and quarters. Arrange fig halves and quarters cut-side up over the batter and bake for 30-40 minutes, until golden outside and dry at center when probed with a cake tester. Cool slightly before serving.
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