fig & olive oil cake.

I’ve definitely been into fresh figs lately. I considered getting a fig tree earlier in the season when they had them at my farmers market, but chickened out for the fear of killing it. Anyone have one? Have any luck with them?

Anyway, I had a few figs left so I veganized shutterbean’s fig and olive oil cake to take to book club. It smelled pretty amazing while it was baking – its a citrus-y cake with ground almonds in the batter, making it a little coarse – then topped with honey drizzled figs (use agave if honey isn’t your thing!)

The baking time was a little funky, so definitely keep your eye on this while baking. You want the top to get all gooey and caramelized, but you don’t want to burn the bottom.

1 3/4 cups all purpose flour
1 cup ground almonds
1 tablespoon baking powder
1 1/2 cup sugar
3 eggs (I used the energ-ee replacer for three eggs)
grated zest of 1 lemon
grated zest and juice of 2 oranges (about 1/2 cup)
1/2 cup extra virgin olive oil
1/3 cup almond milk
5 figs, quartered
3 tablespoons honey or agave.

Preheat oven to 350F. Spray a 9×5 loaf pan with cooking spray and set aside. Place the flour, ground almonds, and baking powder in a bowl and mix together.

In a separate bowl, whisk the sugar and egg replacer until fluffy. Add the citrus zest and juice, then stir in the olive oil and milk. Gently fold in the flour mixture then pour the batter into a prepared pan and bake in the oven for 40 minutes.

Push the figs into the top of the loaf. Drizzle with honey and bake for another 20-30 minutes, or until the top is caramelized and a skewer inserted comes out clean. Definitely keep your eye on the cake here; i set it for 10 minute incraments and kept checking it. Cool, then remove from the pan.