In honor of National Dessert Day, we are sharing one of our favorite Finite Foodie desserts! However, any day is a good day to make this healthful and delicious cake.
Easy!
Expensive
Serves:9people
Serving Size:2 3/4-inch square
Almond Fig Olive Oil Cake
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If you can find dried figs that are stored in a sealed pouch to keep them moist, there’s no need to soak them in water. However, most dried figs will be best if reconstituted in water. Tossing the chopped figs in some of the almond meal keeps them from sticking together. This is delicious served warm out of the oven, but be sure to let it cool about 10 minutes before cutting. It’s even tastier the next day, when the spice flavors become more intense. (Almond meal is expensive, but worth it!)
Tools:glass liquid measuring cup, small, medium and large bowls, whisk or electric mixer, 8-inch x 8-inch baking dish, glass liquid measuring cup, medium and large bowls, whisk
| Prep Time | |
| 10 minutes |
| Cook Time | Passive Time |
| 35-40 minutes | 10 minutes |
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Ingredients
Figs:
- 8 dried figs
- 1/2 cup water
Dry Ingredients:
- 2-1/4 cups almond meal or almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup Greek yogurt (plain)
Garnish: (optional)
- 2 tablespoons almonds (sliced or slivered)
Servings: people
Units:
Instructions
- Preheat oven to 350F. Spray or rub oil into an 8-inch x 8-inch baking dish.
- Measure water in a glass measuring cup and heat in the microwave for about 1 minute. Remove stem from figs and cut in half top to bottom. Add figs to water. Let soak while you continue.
- Combine the almond meal, baking soda, baking powder, cardamom, nutmeg and salt in a medium mixing bowl. Stir with a spoon to blend.
- Combine the sugar and oil in a large mixing bowl and beat with a whisk or wooden spoon.
- Add vanilla and eggs to the sugar mixture and beat lightly.
- Stir in yogurt until smooth.
- Drain figs, pat dry with a paper towel, then coarsely chop. Take a spoonful or two of the flour mixture and sprinkle over the figs, tossing to coat well. Set aside.
- Add flour mixture to the sugar mixture and stir with whisk until just blended. Don’t over mix.
- Fold in figs (or wait and sprinkle on top of batter). Pour batter into the baking dish. Garnish with sliced almonds, if desired.
- Bake 35 to 40 minutes.
- Cool at least 10 minutes before cutting into squares.
Recipe Notes
VARIATION:
- Substitute 1/4 cup of the sugar with honey. Use 2-1/2 cups almond meal. Lower the heat to 325°F.
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