Walnut Olive Oil Cake with Figs Recipe
Servings: 12 servings
Calories: 355kcal
Ingredients
- 20-24 fresh figs
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup extra-virgin olive oil
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1½ cups walnut pieces toasted and processed into a coarse flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
Instructions
- Heat Oven: Heat the oven to 350° F.
- Prepare Cake Pan: Line 9-inch cake pan with with parchment paper and spray exposed sides with baking spray. Arrange cut figs in a single layer over parchment paper in concentric circles, packing them pretty close together. It's okay if they slightly overlap, and if there are small gaps.
- Combine Liquid Ingredients: In a large mixing bowl, whisk eggs, olive oil, sugar, almond milk, and vanilla.
- Add Walnuts: Fold in walnut flour.
- Add Dry Ingredients: In a sieve or sifter directly over bowl with liquid ingredients, sift flour, baking powder, and salt. Stir into liquid ingredients until just combined.
- Bake Olive Oil Cake: Pour the Olive Oil Cake batter over figs in prepared pan and bake for 50 minutes, checking at 45 minutes with a cake tester. Cake is done when top is medium golden brown and tester comes out clean.
- Cool Cake and Serve: Allow cake to cool in pan for 20 minutes. Remove from pan and let cake cook completely for an additional hour.
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Nutrition
Serving: 1serving | Calories: 355kcal