This elegant cake is filled with the flavors of the Mediterranean from grassy olive oil to bright lemon to tangy Greek yogurt to sweet figs. We reigned in the sugar to let the nuanced flavors of the cake shine. Because this dish is not especially sweet, it can be served for breakfast or for dessert.
Olive Oil Fig Cake
- 1½ cups all purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ⅔ cup sugar
- 3 large eggs
- 1 tsp lemon zest
- ¾ cup extra virgin olive oil
- 1 cup full fat Greek yogurt
- 6 fresh figs, halved
- 1 tsp demerara sugar
1) In a medium bowl, whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt until combined.
2) In the bowl of a stand mixer fitted with a paddle attachment, combine ⅔ cup sugar, 3 large eggs, and 1 tsp lemon zest. Mix on low to combine and then increase speed to medium high and beat until thick, fluffy, and pale yellow, about 8 minutes, scraping down the bowl as needed. With the mixer running, slowly drizzle in the olive oil and beat until fully incorporated, about 1 minute.
3) Reduce speed to low and add half the Greek yogurt, allowing it to incorporate before then adding half the flour mixture. Repeat with remaining Green yogurt and flour mixture, scraping down the bowl as needed.
4) Grease a Suvie pan and line with parchment paper. Pour batter into the prepared pan, smoothing the top. Arrange fig halves in the batter, halve-side up. Sprinkle figs with 1 tsp demerara sugar and place pan in the bottom zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 1 hour (for Suvie 2.0, bake at 375°F for 1 hour)
Top Zone: None
5) Remove cake from Suvie and allow to cool for 15 minutes in the pan, before lifting out with the parchment and transferring to a drying rack to cool completely. Cut into pieces and serve.
Nutritional Information per serving (12 servings per recipe): Calories 250, Total Fat 15g, Total Carbohydrates 25g, Total Sodium 70mg, Total Protein 5g.