30 September 2020

Olive Oil Fig Cake - Easy Loaf or Bundt Cake

Olive Oil Fig Cake - Easy Loaf or Bundt Cake / www.delightfulrepast.com


Olive Oil Fig Cake is one more fresh fig recipe for those of you who, like me, simply love figs. For this easy recipe, you'll want to use a nice fruity extra virgin olive oil. And remember to take the time to add the oil in a slow steady stream, fully incorporating it as you go.



Now that every day is Wednesday, you'd think I'd have more time for
painting; but I don't. Just a few minutes for a quick watercolor sketch.


I like to bake it in my favorite loaf pan, which has the same capacity as a standard 9x5x3-inch loaf pan but has straight sides, giving me nice square slices. Or in my 8.5-inch 10-cup Kugelhopf pan.

Of course, if you are not a fig fan you can use the same amount of apples or pears or whatever you like. But do try it with figs—they are wonderful! Tell me, are you a fig fan? And how are you faring? I hope you and yours are staying safe and sane! 

Olive Oil Fig Cake - Easy Loaf or Bundt Cake / www.delightfulrepast.com
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Olive Oil Fig Cake


(Makes one 9x5x3- or 9x4x4-inch loaf)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour1 tablespoon non-GMO baking powder
1 teaspoon cardamom (may substitute mace or nutmeg, if you must)
1/2 teaspoon salt
1 1/3 cups (9.33 ounces/265 grams) sugar
4 large eggs, room temperature
Finely grated zest of one medium lemon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup (6 fluid ounces/177 ml or 5.625 ounces/160 grams) extra virgin olive oil
1 pound (16 ounces/454 grams) fresh figs (I used Black Mission), stems off and skin on, cut into 1/3-inch dice

1 Butter well and flour a 9x5x3-inch loaf pan or 9x4x4-inch Pullman loaf pan (holds 10 cups). Preheat oven to 350F/180C/Gas4.

Note: I also like to bake it in this 8.5-inch/10-cup Kugelhopf pan (the same one I use for my Babka recipe) or a 10-cup (not 12-cup) Bundt pan. 

2 In 1.5-quart bowl, combine flour, baking powder, cardamom, mace or nutmeg, and salt. With electric hand mixer on low speed, whisk the dry ingredients together for 1 minute to "sift."

3 In 2.5-quart bowl, combine sugar, eggs, lemon zest and extracts. With electric hand mixer on medium speed, beat for 2 minutes until light and fluffy.

4 With mixer running on medium speed, gradually pour the olive oil in a thin stream into the egg mixture, so that it is completely incorporated. This should take 4 to 5 minutes; don't rush it.

5 Remove about 1/4 cup of the flour mixture and fold the remainder into the egg mixture. Toss the figs with the 1/4 cup of flour, then fold them and any loose flour into the batter.

6 Scrape batter into prepared pan, smooth the top, then drop the pan a few times from a height of just a few inches to settle the batter. Bake for about 55 to 60 minutes, until it passes "the toothpick test." Cool in pan on wire rack for 10 to 15 minutes, then turn cake out of pan and continue cooling on wire rack for 2 hours. Before serving, you might give it a dusting of powdered sugar. And a little whipped cream is never a bad idea!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

47 comments:

Angie's Recipes said...

I love the smooth tender crumb. And a big yes to fresh figs and cardamom. This is for sure right up my alley, Jean.

Jean | DelightfulRepast.com said...

Angie, thanks so much! Cardamom is underused in the US.

TONY said...

Jean, that sounds like the healthiest cake in existence!! Brilliant. We use olive oil in salad dressings and other things too. I love the colour and look of figs and their flavour flavour.

Luke 13:6–9,
"Then he told this parable: “A man had a fig tree planted in his vineyard; and he came looking for fruit on it and found none. So he said to the gardener, ‘See here! For three years I have come looking for fruit on this fig tree, and still I find none. Cut it down! Why should it be wasting the soil?’ He replied, ‘Sir, let it alone for one more year, until I dig around it and put manure on it. If it bears fruit next year, well and good; but if not, you can cut it down.’ ”
Don't give up on people. Give them a chance. Whether you are religious or not there is truth in that. AND of course ,"eat Jean's Olive Oil of Fig Cake," and all will be well.
Like the painting too Jean.

Jean | DelightfulRepast.com said...

Thanks, Tony! Yes, figs were mentioned a lot in the Bible, along with a lot of my other favorite foods. And thank you for noticing my painting.

Jeanie said...

I love your fig. I think it's hard to get the right shadows and colors in something dark -- well done! (The cake looks good too!)

Laurie Lasala-Tuttle said...

I love figs Jean, and have three small trees! This recipe looks delicious thank you! Yes, staying safe, not sure about sane. ❤

Laurie Lasala-Tuttle said...

And your painting is beautiful! As much as I love figs (I planted my 1st tree in honor of my Italian grandma), you've given me the idea to purchase a painting of a fig! Please sell your art Jean!! 😊

The Joy of Home with Martha Ellen said...

I love fresh figs, Jean, so your cake would make me happy! I love using olive oil in cakes. The addition of lemon is sure to make this a tasty treat. Your watercolor is lovely and so realistic for a perfect fig. As a gardener I do wish I had space in our garden for a fig tree.

Jean | DelightfulRepast.com said...

Jeanie, thank you! I have a hard time going dark—I tend to do very pale paintings; but a fig is a fig, so I had to do it!

Jean | DelightfulRepast.com said...

Laurie, you are too kind! I wouldn't even know how to go about selling my art or what to charge!

Jean | DelightfulRepast.com said...

Martha, thank you so much! And you'll have space in your garden for a fig tree eventually. Something will need to be taken out at some point, then you can pop in a fig. Or grow a small one in a large pot?

Phil in the Kitchen said...

I'm loving this. Figs and cardamom are good for me but my wife absolutely adores both. The only problem is that this year, for some reason, I'm having trouble finding really good figs. I'll just have to search even harder.

Jean | DelightfulRepast.com said...

Thanks, Phil. It's such a lovely combination of flavours. I hope you can find some really good figs. But if not, try it with some so-so figs!

Thomas "Sully" Sullivan said...

I never frig with a fig. Don’t those things turn into prunes or something? Oh. Wait a minute, that’s plums. I think. In any case, I like your substitution suggestions. Olive oil and apples. Preview of coming attractions in my paper-thin skull are okay with that. Maybe a little caramel frosting. I think one of us just invented the caramel-apple coffee cake.

Tamago said...

Your fig cake looks so delicious! Figs add such lovely colors. I have had figs fresh or in cookies. Both were good :-)

Jean | DelightfulRepast.com said...

Sully, I'm not surprised you don't care a fig for figs! But apples will do nicely. I don't like to eat frosting, but I can never resist a bite or two of real caramel frosting.

Jean | DelightfulRepast.com said...

Thanks, Tamago. I do think figs are soooo pretty!

Cocoa and Lavender said...

What a beautiful cake - while I love bundt cakes, loaf cakes are easier to store! And just as tasty! Your watercolor is beautiful - love the highlight on the fig.

Jean | DelightfulRepast.com said...

David, thank you. I'm having fun with the watercolors when I'm not in the kitchen! You are so right about loaf cakes being easier to store. That's why I usually do a loaf. Also, the loaf pan is easier to prep and clean.

Richard Sheppard said...

I love figs and cardamum too so this sure sounds like a treat! I was just looking through my muffin recipes this morning but maybe a loaf is in order. Nice fig watercolor too!

Pauline Wiles said...

Oh, Jean, what lovely figgy inspiration. I don't think I've ever eaten anything similar, and will definitely save this suggestion. Beautiful fig illustration, too!

Jean | DelightfulRepast.com said...

Richard, thanks so much. I tried to keep it looser than some of my previous fig paintings. I think a loaf is easier to store and stays fresher longer than a batch of muffins.

Jean | DelightfulRepast.com said...

Thank you, Pauline. I hope you'll try it because it tastes magical with a cup of tea!

Dee | Grammy's Grid said...

Looks good. Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 17. Shared.

Jean | DelightfulRepast.com said...

Thanks so much, Dee!

Lorrie said...

This sounds delicious. We enjoy figs. I really like your watercolour. One thing I hope to do when I retire (in January) is do more sketching and painting. And cooking!

Jean | DelightfulRepast.com said...

Lorrie, thank you so much! Retiring in January? Fabulous! With all your interests, you won't have a bit of trouble transitioning. You'll soon be wondering how you ever found the time for that career.

April J Harris said...

I love figs and I think your Olive Oil Fig Cake looks and sounds wonderful, Jean. I like that it can be a loaf or a bundt cake, depending on the occasion as well. I'm very grateful to say we are definitely staying safe - although the sane part can vary from day to day! Take care, and thank you so much for being a part of Hearth and Soul.

Jean | DelightfulRepast.com said...

April, thank you. You're such a wonderful hostess at Hearth and Soul. Yes, "the sane part" of living in this pandemic does vary from day to day! :D

Sippity Sup said...

I use a straight-sided loaf pan too. Technically it's a Pullman because it has a lid. I love the loof of the cakes that come out of this "bread pan". GREG

Jean | DelightfulRepast.com said...

Greg, you and I might be the only two people who use the straight-sided Pullman pans! Like you, I love the look of the straight-sided loaves.

Marilyn @ MountainTopSpice said...

I don't have ready access to figs, but sure wish I did. I know that apples or pears would be lovely in this bread too, but I can imagine the figs are just perfect! Your bread looks so nice, all square shaped! I don't have a loaf pan that does that. This recipe sounds wonderful, and you always share such excellent directions. Many blessings to you :)

Sherry's Pickings said...

how i love your watercolours. so lovely. i'm not a fig fan but i'm sure i could use other fruits as you suggest.
cheers
sherry

Jean | DelightfulRepast.com said...

Marilyn, thank you so much. I always try to write very clear directions. Happy autumn!

Jean | DelightfulRepast.com said...

Thank you, Sherry! So kind of you to notice my watercolours. I have a very autumnal one ready for the next post!

kitty@ Kitty's Kozy Kitchen said...

Your pairing is beautiful, Jean! Yes, I do love figs. This year my friend’s tree did not produce and I wasn’t able to make any fig jam. Your cake sounds wonderful!

Jean | DelightfulRepast.com said...

Thank you, Kitty. I hope you'll try it next year when your friend's tree is sure to produce a huge crop after taking a rest this year!

Kitchen Riffs said...

What a wonderful way to use figs! Lovely recipe -- I'll never turn down cake anyway, but I'd want two slices of this one! :-)

Jean | DelightfulRepast.com said...

Thanks, KR! I know you and Mrs Riffs could probably come up with a fine liquid accompaniment for it!

Lowcarb team member said...

Both the cake and your painting look very good.

Have a lovely weekend.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thanks so much. I really appreciate your visits.

ellen b. said...

The cake looks good as does your art work!

Jean | DelightfulRepast.com said...

Thanks, Ellen. Pulled the last piece of it out of the freezer yesterday. It was good as new!

Miz Helen said...

Thanks so much for sharing your awesome post with us at Full Plate Thursday,505. Hope you are having a great week and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen!

Cranberry Morning said...

That fig cake looks great. But the fig upside down cake sounds wonderful too. I seldom eat figs, and usually only at Christmas time. I think I mostly see them that time of year. But I do love them. When I was a kid, my brother once got figs for his Christmas present. Those were different times, and figs were a rare treat.

Jean | DelightfulRepast.com said...

Thanks, Judy. A box of figs seems an odd present for a kid, but as you said, those were different times! I'm sure you do a great job of fostering an appreciation of "the simple things" in your grandchildren.

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