We love cakes in all shapes and forms – but even we were a bit skeptical about olive oil cakes at first. Can it really taste delicious? Olive oil in a sweet baked treat? Oh yes! This Olive Oil Cake with Almonds & Figs is the perfect example of this type of cake. Wonderfully moist and truly delicious! Any fears that you might actually taste the olive oil are completely unfounded here.
Of course, olive oil cakes aren’t the standard here in Germany. They tend to be baked in regions where olive oil is produced. Germany is the land of potatoes and rutabagas, not olive trees, right? That description fits Spain and Italy much better, where cakes like that are naturally far more common…
I had my first slice of olive oil cake back in Spain. Where else? As I mentioned, I was a bit unsure at first whether it would actually be any good, but I was quickly proven wrong.
Naturally, there are some »rules« to follow when making olive oil cake to ensure a tasty result. After all, there are huge differences between olive oils. There are mild versions and others where the olive flavor is really strong. You shouldn’t use an intensely tasting oil for baking sweet cakes – a good and mild olive oil is much better suited for that. A robust and strong flavored olive oil is better used for a fluffy Focaccia and the like.
Honestly, I wouldn’t necessarily use olive oil for super-sweet cakes – I mean the kind of cakes you might know from the US, for example. Not even a mild olive oil. While those American cake recipes are often made with oil instead of butter, it’s best to use a neutral oil like rapeseed or sunflower oil for those bakes. A good olive oil would essentially go to waste. No offense…
Anyway, olive oil is a perfect match for this fig-topped cake. Thanks to the oil and ground almonds, the cake turns out wonderfully moist and stays that way for quite some time. Storing it isn’t an issue, and the cake still tastes delicious the next day!
There isn’t much else to say about making the cake. The batter requires very little baking powder, as the whipped egg whites incorporate plenty of air to keep the texture light and fluffy. Once everything is mixed and transferred to the baking tin, you simply arrange the figs on top. By the way, this works just as well with other fruits or berries. Just make sure the fruit you choose doesn’t release too much liquid, though. That could affect the cake’s texture.
If you’ve landed on this recipe, you were likely looking for something that’s featuring figs. If you enjoy these sweet little fruits, I am pretty sure you’re gonna love our Honey Fig Cheesecake Bars as well. They really let the figs shine – and they’re a visual showstopper, too! Don’t you think?
We have plenty more to offer when it comes to olive oil cakes. Our Orange & Lemon Olive Oil Cake is an incredibly moist treat that instantly brings a touch of Spanish sunshine to your table – even in the dead of a German winter. We truly like this simple bundt cake…
INGREDIENTS / ZUTATEN
4 large eggs, separated
3.5 oz. (100g) brown sugar*, divided
1/2 cup (120ml) neutral-tasting olive oil
1 tsp. vanilla extract*
1 tsp. orange blossom water*
7 oz. (200g) ground almonds*
1 8 oz. (50g) all-purpose flour*
1/4 tsp. baking powder
5-6 fresh figs, cut into wedges
some sliced almonds* for sprinkling
some breadcrumbs to sprinkle the baking tin with
4 Eier (L), getrennt
100g brauner Zucker*, aufgeteilt
120ml neutrales Olivenöl
1 TL Vanille Extrakt*
1 TL Orangenblütenwasser*
200g Mandeln*, gemahlen
50g Mehl (Type 405)*
1/4 TL Backpulver
5-6 frische Feigen, in Spalten
einige Mandelblättchen* zum Bestreuen
einige Semmelbrösel zum Ausstreuen der Form
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a 24cm tart tin with a loose bottom* or a springform tin and dust it with some breadcrumbs. Set aside.
2. Separate the eggs. Beat the egg whites with half of the sugar until almost stiff peaks form (this takes a little longer with brown sugar). Add the egg yolks to a large bowl and mix them with the remaining sugar until light and fluffy. Next, add the olive oil, vanilla extract, and orange blossom water, and mix well.
3. Combine the ground almonds, flour, and baking powder. Add the mixture to the bowl and fold it in. Add the beaten egg whites and gently fold them in as well. Transfer the batter to the prepared tart tin and smooth out the top. Wash and dry the figs, then cut them into wedges. Arrange the wedges on top of the batter and sprinkle everything with a few sliced almonds.
4. Place the cake on the middle rack of the oven and bake it for about 30–35 minutes – or until a toothpick inserted into the center of the cake comes out clean. If the cake starts getting too dark towards the end of the baking time, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the cake from the oven and let it cool down on a wire rack. We love to serve the cake with some whipped cream.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 24cm Tarteform mit Hebeboden* oder Springform einfetten und mit Semmelbröseln ausstreuen. Zur Seite stellen.
2. Die Eier trennen – das Eiweiß mit der Hälfte des Zuckers aufschlagen, bis das Eiweiß fast steif ist (dauert mit dem braunen Zucker etwas länger). Das Eigelb in eine große Schüssel geben und mit dem verbliebenen Zucker schaumig aufschlagen. Olivenöl, Vanille Extrakt, Orangenblütenwasser dazugeben und gut unterrühren.
3. Gemahlene Mandeln, Mehl und Backpulver vermischen, zur Schüssel dazugeben und unterheben. Das aufgeschlagene Eiweiß dazugeben und ebenfalls vorsichtig unterheben. Den Teig in die vorbereitete Tarteform schütten und glatt streichen. Die Feigen waschen, trocknen und in Spalten schneiden. Diese Spalten auf dem Teig verteilen, dann alles noch mit ein paar Mandelblättchen bestreuen.
4. Den Kuchen in die Mitte des Ofens stellen und dann für etwa 30-35 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Sollte der Kuchen gegen Ende der Backzeit zu dunkel werden, kann man ihn mit einem Stück Backpapier oder Alufolie abdecken und weiterbacken. Den Kuchen aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Schmeckt prima mit etwas aufgeschlagener Sahne.
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Here is a version of the recipe you can print easily.
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Olive Oil Cake with Almonds & Figs
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
This is the perfect coffee cake for all fans of figs – this Olive Oil Cake with Almonds & Figs has a great texture and offers great flavors!
Ingredients
4 large eggs, separated
3.5 oz. (100g) brown sugar*, divided
1/2 cup (120ml) neutral-tasting olive oil
1 tsp. vanilla extract*
1 tsp. orange blossom water*
7 oz. (200g) ground almonds*
1 8 oz. (50g) all-purpose flour*
1/4 tsp. baking powder
5-6 fresh figs, cut into wedges
some sliced almonds* for sprinkling
some breadcrumbs to sprinkle the baking tin with
Instructions
1. Preheat the oven to 180°C (350°F). Grease a 24cm tart tin with a loose bottom* or a springform tin and dust it with some breadcrumbs. Set aside.
2. Separate the eggs. Beat the egg whites with half of the sugar until almost stiff peaks form (this takes a little longer with brown sugar). Add the egg yolks to a large bowl and mix them with the remaining sugar until light and fluffy. Next, add the olive oil, vanilla extract, and orange blossom water, and mix well.
3. Combine the ground almonds, flour, and baking powder. Add the mixture to the bowl and fold it in. Add the beaten egg whites and gently fold them in as well. Transfer the batter to the prepared tart tin and smooth out the top. Wash and dry the figs, then cut them into wedges. Arrange the wedges on top of the batter and sprinkle everything with a few sliced almonds.
4. Place the cake on the middle rack of the oven and bake it for about 30–35 minutes – or until a toothpick inserted into the center of the cake comes out clean. If the cake starts getting too dark towards the end of the baking time, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the cake from the oven and let it cool down on a wire rack. We love to serve the cake with some whipped cream.
Notes
Let’s get baking!
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