Fig Leaf Olive Oil Cake

Fig Leaf Olive Oil Cake

Prep Time: 30 - 45 minutes

Cook Time: 40 - 50 minutes

Servings: 6-8 slices

Ingredients

Fig leaf powder

• 12-15 fig leaves, washed and dried, stems removed

Fig leaf olive oil cake

• 1/2 cup (60g) all-purpose flour

• 1/2 cup (55g) almond flour (or finely ground almonds)

• 1/2 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 1/2 cup (100g) granulated sugar

• Zest of 1 medium lemon (about 1 teaspoon)

• 2 large eggs, at room temperature

• 1/4 cup (60ml) extra virgin olive oil (something on the fruitier side)

• 1/3 cup (85g) whole milk yogurt 

• 1 ½ tablespoons fresh lemon juice

• 1 tsp vanilla extract

• 1 fig leaf, to fit the bottom of the cake tin

Vanilla whipped cream

• 1 cup chilled whipping cream

• 2-3 tbsp honey

• ½ tsp vanilla bean powder or vanilla bean paste

To serve

• 4-5 fresh figs

• Extra virgin olive oil 

• Flaky salt

Directions

Fig leaf powder

1. Line a couple baking sheets with parchment paper. Preheat the oven to 250 F. 

2. Spread the fig leaves out on the prepared sheets in a single layer and try not to have them overlap. Bake the fig leaves for 16-20 minutes, until they are curled up, crisp, and dry. They should be easy to break. 

3. Add the leaves to a food processor or high speed blender and blend on high, until a fine powder forms. Pour into an airtight container and store at room temperature. 

Fig leaf olive oil cake

1. Preheat the oven to 350 F. Lightly grease a 6-inch round cake tin* and line the bottom with a circle of parchment paper. (*I haven’t tried baking this in a smaller or larger cake tin, so you may need to adjust the bake time if you do)

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside. 

3. In a large bowl, combine the granulated sugar, lemon zest, and fig leaf powder. Use your fingertips to rub the zest and fig leaf powder into the sugar for about a minute. 

4. Add the eggs to the sugar mixture and whisk vigorously until the mixture is pale and slightly thickened, about 1-2 minutes. 

5. Add the olive oil and whisk until the mixture is fully combined, then add the yogurt, lemon juice, and vanilla. Whisk until combined. 

6. Fold in the dry ingredients to the wet ingredients with a spatula. Be careful not to overmix. 

7. Place a fig leaf front side-down into the cake tin. Pour the batter on top of the fig leaf and lightly shake the batter to smooth the top.

8. Bake for 22-32 minutes, until the top is a darker green and a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 15 minutes. 

9. Run a knife between the cake tin and cake, then carefully flip it onto a wire rack or serving plate. Lift up the tin and peel off the parchment paper to reveal the fig leaf. 

Vanilla whipped cream: 

1. You can do this by hand or with a standing mixture/handheld beater. Add the whipping cream to a bowl and whisk until soft peaks just start to form. 

2. Add the vanilla and honey (to desired sweetness) and continue whisking until medium peaks form. 

Serve the cake: 

1. Cut the figs into halves or quarters. 

2. Use a sharp knife to cut the cake into slices. Add a dollop of the whipped cream, a few fig slices, and finish with a drizzle of olive oil and flaky salt.