Fig and Almond Olive Oil Cake Recipe for Moist, Rustic Dessert

Fig and Almond Olive Oil Cake is a late‑summer treat with a tender crumb scented by almond and fragrant olive oil, finished with juicy fresh figs. It’s simple to make and delightful to share.

Late summer means figs at their peak. When not enjoying them fresh or on savory dishes, we fold them into desserts like this olive oil cake and a fig and mascarpone tart. The cake is light, flavorful, and perfect for brunch, dessert, or a casual gathering.

Why You’ll Love This Fig Almond Cake

• Taste – A lovely balance of sweet figs, almond aroma, and olive oil’s round, fruity notes.
• Texture – Fluffy yet moist thanks to olive oil.
• Effort – An impressive cake made with straightforward steps.
• Time – About 15 minutes prep, 1 hour baking, plus a short cooling period.

Key Ingredients

• Figs – Black mission figs are ideal for sweetness, but use any ripe figs you prefer.
• Extra‑virgin olive oil – Choose a good quality oil; it contributes significantly to the cake’s flavor.
• All‑purpose flour – Provides structure.
• Baking powder and baking soda – Help the cake rise evenly.
• Granulated and brown sugar – Brown sugar adds depth while granulated sugar provides sweetness.
• Eggs – Build structure and richness.
• Whole milk – Keeps the crumb tender and moist. You can substitute ricotta, sour cream, or full‑fat Greek yogurt for a slightly richer crumb.
• Lemon zest – Brightens the flavors.
• Vanilla and almond extract – Vanilla adds warmth, almond extract brings the nutty note.

See the recipe card below for exact quantities.

Substitutions and Variations

• Dairy swaps – Substitute whole milk with ricotta, sour cream, or full‑fat Greek yogurt for a denser, creamier crumb.
• Toppings – Serve with mascarpone frosting or whipped cream for a richer dessert.
• Extra crunch – Scatter slivered almonds on top before baking.
• Warm spice – A pinch of cinnamon complements figs nicely.
• Out of season – Use softened dried figs or swirl fig jam into the batter if fresh figs aren’t available.

How to Make Fig Cake

• Preheat – Heat the oven to 350°F. Line and grease a 9‑inch cake pan.
• Dry mix – Whisk together the flour, baking soda, baking powder, and salt; set aside.
• Wet mix – In a large bowl or mixer, beat the eggs with brown and granulated sugar until pale and fluffy. Slowly add the olive oil and continue mixing for about 2 minutes. Stir in the milk, vanilla, almond extract, and lemon zest.
• Combine – Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated. Avoid overmixing to keep the cake light.
• Assemble and bake – Pour batter into the prepared pan. Arrange ¼‑inch fig slices, cut side up, in a single layer over the batter. Bake about 1 hour, until golden and a tester comes out clean.
• Cool and finish – Let the cake cool in the pan for 10 minutes, run a paring knife around the edge, then invert onto a wire rack to cool completely. Top with additional figs, dust with confectioners’ sugar, and serve with whipped cream and a drizzle of honey if desired.

Pro tip – Use a high‑quality extra‑virgin olive oil. Its flavor is an important note in the finished cake.

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📖 Recipe

Fig and Almond Olive Oil Cake

Fig and Almond Olive Oil Cake is a late‑summer cake with a tender almond‑scented crumb, olive oil richness, and fresh figs on top.

Prep Time15 mins

Cook Time1 hr

Cool time10 mins

Total Time1 hr 25 mins

Course: Brunch, Dessert

Cuisine: Italian

Servings: 8

Calories: 516 kcal

Author: Kathleen Higashiyama

Equipment

• 9″ cake pan
• Measuring cups
• Mixing bowls
• Handheld mixer or stand mixer
• Paring knife
• Wire rack
• Cake server

Ingredients

• 2 cups all‑purpose flour, sifted
• ¾ cup extra‑virgin olive oil, plus more for greasing
• ¾ cup granulated sugar
• ¾ cup firmly packed light brown sugar
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• Zest of 1 lemon
• 6–8 figs, stems removed and cut into ¼‑inch slices lengthwise, plus more for garnish
• Confectioners’ sugar for dusting
• Whipped cream, optional
• 1 tablespoon honey, optional

Instructions

• Preheat oven: Heat to 350°F. Line and grease a 9‑inch cake pan.
• Mix dry ingredients: Whisk together flour, baking soda, baking powder, and salt. Set aside.
• Mix wet ingredients: Beat eggs with brown and granulated sugar until pale and fluffy. Slowly stream in the olive oil and beat for 2 minutes. Stir in milk, vanilla, almond extract, and lemon zest.
• Combine: On low speed, add the dry ingredients and mix just until combined. Do not overmix.
• Bake: Pour batter into the prepared pan. Arrange fig slices, cut side up, in a single layer on the batter. Bake about 1 hour, until the top is golden and a toothpick inserted in the center comes out clean.
• Cool and unmold: Let cool in the pan for about 10 minutes. Run a paring knife around the edge, invert onto a wire rack, and remove the pan. Cool completely.
• Finish: Top with additional sliced figs if desired, dust with confectioners’ sugar, slice, and serve with whipped cream and a drizzle of honey.

Notes

Storage: Store the cake up to 3 days in an airtight container at room temperature or refrigerated if your kitchen is warm.

Top tips:

• Choose a flavorful extra‑virgin olive oil for the best result.
• Avoid overmixing after adding flour to keep the cake tender.
• Grease the pan well and let the cake rest briefly before inverting to prevent tearing.

Nutrition

Calories: 516 kcal | Carbohydrates: 74 g | Protein: 6 g | Fat: 23 g