Olive oil cake with syrupy figs

This olive oil cake is healthy and delicious.
recipe, cake, fruit
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Recipe from: 29 September 2015
Preparation time: 35 min
Cooking time: 1h


  • 2
    large eggs
  • 220
    castor sugar
  • 150
    white wine
  • 150
    olive oil
  • 5
    vanilla essence
  • zest of 1 lemon
  • 180
    cake flour
  • 7.5
    baking powder
  • 100
    ground almonds
  • 1
    vanilla pod
  • zest of 2 lemons
  • 80
    castor sugar
  • 200
  • 6
    ripe figs, halved
  • vanilla ice cream to serve
Servings: Change Serving


Preheat the oven to 160º C.

Grease a 23cm cake tin. Beat the eggs and castor sugar until light and fluffy (about 2 minutes). Beat the wine, olive oil, vanilla essence and lemon zest carefully. Sift the flour and baking powder together and fold it into the almond and egg mixture. Pour the batter into the cake tin and bake for about 1 hour to 11/4 hour (test to see if it’s cooked through). Allow the cake to cool for 15 minutes in the tin before turning it out.

Cut the vanilla pod open lengthwise and scrape out the seeds. Put the pod, seeds, lemon zest, castor sugar and water in a small saucepan and stir over mild heat until all the sugar has dissolved. Add the figs and cook for about 2 minutes until the figs start to soften. Dish the figs and warm syrup over the freshly baked cake and serve with ice cream.

Words and image:
Home magazine

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