Fig and olive oil cake

Name: Fig and olive oil cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 slices
Ingredients: 200 g (1 2/3 cups) plain flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 3 eggs; 180 g (scant 1 cup) sugar; 120 ml (1/2 cup) olive oil; 120 ml (1/2 cup) whole milk or yoghurt; 1 orange; 8 ripe figs

A tender olive oil cake with fresh figs pressed into the top. Not too sweet, and better on the second day.

By FigsJam September 7, 2026

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Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 10 slices
Effort: Easy

Ingredients

200 g (1 2/3 cups) plain flour
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs
180 g (scant 1 cup) sugar
120 ml (1/2 cup) olive oil
120 ml (1/2 cup) whole milk or yoghurt
1 orange, zest only
8 ripe figs, halved

Equipment

23 cm (9 in) round cake tin

Method

Heat the oven to 170°C (340°F). Grease and line a 23 cm (9 in) round tin.
Whisk the flour, baking powder and salt together. In another bowl whisk the eggs and sugar until pale, then whisk in the oil, milk and zest.
Fold the dry ingredients into the wet until just combined. Pour into the tin and arrange the figs cut side up on top.
Bake for 40 to 45 minutes until a skewer comes out clean. Cool in the tin for 15 minutes before turning out.

Notes

Warm a spoon of fig jam and brush it over the figs after baking for shine.

Storage

Keeps for three days under a cake dome.

Tagged fresh-figs, cake, baking, vegetarian

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