Our Lemon Fig Cake is made with olive oil, which has a fruity flavor perfect for desserts. Although you can substitute vegetable oil for the olive oil in this recipe, it will not have the same taste.
They are a delicious change of pace, made with gluten-free figs, lemon, and olive oil. Cake for breakfast can be served with homemade Vanilla Fig Jam.
Figs are one of my favorite fruits.
This recipe includes my Homemade Vanilla Fig Jam, but store-bought fig jam may be substituted, if needed.
📋 Ingredient Notes
Full recipe below
Honey - Honey makes baked goods moist and delicious, and it's great for breads, cakes, muffins and pies.
Extra Virgin Olive Oil - The Extra Virgin Olive Oil has many uses, including sauteing, frying, deep frying, and oven baking. Every style of cooking at home. (e.g. drizzle generously over meals, through sauces, whilst marinating meat and for cooking vegetables).
Lemon Zest & Lemon Juice - When lemon zest or lemon juice are mixed with baking soda, they react to produce carbon dioxide as a byproduct of the neutralizing reaction. This carbon dioxide contributes to leavening in baked goods.
Almond Flour - Almond flour adds flavor and texture to recipes, and is popular among those following a Paleo diet. It can be used in pies, cakes, cookies, pancakes, and breads. ... It can bake grain free recipes and is finely ground to make cookies, pancakes, and breads.
Figs - Wash figs in cool water, then wipe with a soft cloth to dry. It is possible to eat figs raw, baked, broiled, caramelized, and roasted with the skin on. They can be dried, steeped in liquor, jammed, or pickled.
Homemade Vanilla Fig Jam
Fig jam is a traditional recipe that is infused with real vanilla bean for endless uses.
Try our homemade vanilla fig jam as an accompaniment to our Lemon Fig Olive Oil Cakes or served with bread or even a dollop in your morning oatmeal.
👩🏻🍳 Printable Lemon Fig Olive Oil Cakes with Homemade Vanilla Fig Jam
- Non-stick cooking spray
- 2 large eggs
- ¼ c. honey, preferably local
- 3 T. extra-virgin olive oil
- 2 t. organic lemon zest
- 2 T. fresh lemon juice
- 1¼ c. almond flour
- ½ t. baking powder
- ¼ t. baking soda
- ¼ t. salt
- ⅓ c. chopped figs
- For Serving combine:
- ½ cup Mascarpone cheese
- 2 tablespoons honey, local honey preferred
Preheat oven to 350° degrees Fahrenheit and spray 4 cups in a jumbo muffin tin with some non-stick spray. Set aside.
Note: You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.
In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.
In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.
Stir chopped figs into the batter until thoroughly incorporated. Divide batter between the 4 jumbo muffin cups and place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18-22 minutes.
Remove from oven and cool for 5-10 minutes before removing from muffin tin. Serve immediately with some honey-sweetened mascarpone cheese and homemade vanilla fig jam, if desired. Enjoy!
Amount Per Serving: Calories: 701Total Fat: 56gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 169mgSodium: 566mgCarbohydrates: 44gFiber: 5gSugar: 37gProtein: 13g