Lemony Fig Olive Oil Cake

Lemony Fig Olive Oil Cake

adapted from Lottie and Doof blog, but originally from Chicago's "Floriole" restaurant

..amounts were given in grams, and I find that method of baking much more accurate. But I've converted the measurements for U.S. cooks who don't have a scale.

  • 200 grams granulated sugar (a little less than 1 cup)
  • zest of 2 lemons (I used the zest of an orange because I had already zested the remaining lemon in the fridge for another recipe - either orange or lemon zest is great)
  • 100 grams melted butter (about 7 T. butter)
  • 200 grams olive oil (1 cup - I used the Nudo al limone brand olive oil)
  • 1 tablespoon lemon juice
  • 250 grams all-purpose flour (about 1 3/4 cup)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • about 1-1 1/2 cups fruit (raspberries, blackberries, blueberries, peaches- whatever is in season!) 
  • (I used figs cut into halves)

Pre-heat oven to 350° F. Butter and line the bottom of a 9″ cake pan with parchment paper.

Combine lemon zest and sugar in a bowl, rub zest into the sugar to release essential oils—set aside. Combine melted butter, olive oil and lemon juice in a medium bowl. Sift together flour and baking powder.

In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar mixture and salt. Beat at high speed until very pale yellow in color and has about doubled in volume. You are looking for the batter to hold a “ribbon”. With mixer still running slowly add oil mixture to egg mixture. You are slowly emulsifying the oil into the egg mixture. If you do this properly the mixture will not break.

Remove the bowl from the stand mixture and fold in the dry ingredients, being careful not to over mix.

Pour about 2/3 of batter into bottom of the prepared cake pan. Sprinkle whatever fruit you are using on top. Cover with remaining batter and bake for approx. 35-40 minutes or until the cake is set. You can use a toothpick to test, it should come out clean. I like a sprinkle of confectioner’s sugar on top.