How to Make Fig and Olive Oil Cake

How to Make Fig and Olive Oil Cake

I love visiting my friend Ginger because she's always in the kitchen making something delicious. Today's coffee and tea time treat was this incredible olive oil cake made with figs which happen to be in season right now - but any other stone fruit would be as delicious. Makes one 9-inch cake

¾ cup plus 2 tbsp (175g) sugar
1 cup (230 ml) milk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 tbsp (100 ml) Old Country Olive Oil. 
2 eggs, lightly beaten
1 1/3 cups (190 g) all-purpose flour
¼ cup (25g) ground almonds
1 ½ tsp baking powder
½ tsp baking soda 
¼ tsp salt 
8-9 figs, cut in half
flaked almonds, for sprinkling
Preheat your oven to 350°F/180°C. Lightly butter and flour a 9 inch round springform cake pan and line the base with parchment paper.

Place the sugar, milk, lemon zest and scraped vanilla bean seeds with the pod in a medium saucepan over low heat and bring just barely to a simmer while stirring frequently to dissolve the sugar. Do not let it boil. Remove from heat, cover and set aside for 15 minutes to infuse and cool down.  Once cool remove pod, scraping any vanilla goodness back into pot.

In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk through ground almonds. Add the olive oil, beaten eggs and cooled milk mixture and whisk gently to form a smooth batter. 

Pour the batter into the prepared pan and arrange the figs on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Transfer to a wire rack to cool in the pan for 10 minutes before removing the sides and leaving to cool completely. 

Also yummy with apricots, plums, or peaches.


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