Difficulty: Medium - experience needed
Dietary guidance: v
8-10 Mission figs, or enough to
scatter evenly in a round cake pan
â€¢ 3 tablespoons unsalted butter,
â€¢ 1¾ cups granulated sugar
â€¢ 2 cups all purpose unbleached flour
â€¢ ½ teaspoon baking powder
â€¢ ½ teaspoon baking soda
â€¢ ½ teaspoon kosher salt
â€¢ 2 tablespoons ground almonds
â€¢ 3 large eggs
â€¢ 1½ cup whole milk
â€¢ 1 cup Bardi Extra Virgin Olive Oil
â€¢ 1 teaspoon vanilla extract
â€¢ Fresh whipped cream, for serving
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Tuscan Olive Oil Cake with Figs
1. Place a rack in the middle of the oven and preheat
to 375º. Peel the figs and cut in half. Brush
the flesh of the figs with 2 tablespoons melted
butter and sprinkle with ¼ cup sugar. Place the figs
cut side down in a baking dish.
2. Bake the figs for 5 minutes; they should still be firm
enough to hold their shape. Remove from the oven
and let cool for 20 minutes.
3. Turn the oven down to 350º. Cover the bottom of a
9-inch round pan with parchment and brush with the
rest of the melted butter. Place the prepared figs, cut
side down, inside the pan.
4. In a large bowl, sift together the flour, the remaining
1½ cups sugar, the baking powder, baking soda and
salt. Whisk in the ground almonds and set aside. In a
separate bowl or in the bowl of an electric mixer, whisk
together the eggs, milk, Bardi extra virgin olive oil and
5. Gradually add the dry ingredients to the wet
ingredients, whisking continuously to avoid lumps.
6. Pour the cake batter over the figs. Bake for 50-60
minutes (every oven is different), or until a cake tester
comes out clean when inserted in the middle. Remove
the cake and let it cool. Unmold the cake and serve
warm or at room temperature with whipped cream.