Olive oil brings a hint of fruitiness to this easy fig almond cake that’s ready in under an hour.
I have to admit, I’m not much of a cake maker. You won’t find me baking or frosting a multi-layered behemoth very often.
The cakes I prefer to bake are far simpler. I’m talking about rustic cakes, the kind you don’t need to break out the stand mixer for or dirty every bowl in your kitchen, the kind that goes well with a cup of tea in the afternoon or even better for breakfast the following day.
This is one of those laid-back cakes, a one bowl affair that goes from counter to oven in less than fifteen minutes and from there to a cooling rack in about 30. So for less than an hour’s worth of time invested, you’re rewarded with a wonderful snacking cake with a dense but tender crumb and the rich flavor of olive oil.
It’s a plain cake at its core, rich like a pound cake but not as heavy, easy like a quick bread but more presentable. Almond flour and olive oil keep the cake satisfyingly soft and tender and along with a few fresh figs give it a distinct Mediterranean feel.
Using olive oil instead of butter or another kind of oil gives the cake a subtle but complex flavor that’s fruity and peppery and really quite nice when paired with sweet figs. The figs are layered on top of the cake before going into the oven and get nice and soft, sinking slightly into the almond batter as they bake.
Out of the oven the cake is enticingly golden brown around the edges and glistening with jammy figs. I usually eat mine plain but you could also serve it with a drizzle of honey across the top or a dollop of yogurt or coconut cream on the side if you’d like.
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