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Fig, Lemon & Sage Olive Oil Cake

This moist, not-to sweet, slightly herbaceous olive oil cake is perfect for breakfast, dessert or an afternoon snack. Using fresh figs, lemon and sage, it's a great way to make something amazing out of your summer bounty.
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8 servings

Ingredients
  

For the cake:

  • 1.5 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 lemons, zest and juice
  • 1-2 tbsp fresh sage, finely chopped add according to preference, for a more sagey flavor use 2 tbsp, for less use only 1 tbsp
  • 3/4 cup olive oil extra virgin, good quality
  • 2/3 cup Greek yogurt
  • 1/2 cup honey + more for drizzling
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 15-20 fresh figs, cuts in half

For the honey whipped cream:

  • 1 cup heavy whipping cream
  • 2 tbsp honey

Instructions
 

For the cake:

  • Preheat your oven to 325 degrees F.
  • In a medium sixed mixing bowl, whisk together flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer or in a large mixing bowl add 1/4th cup of sugar and the zest of 2 lemons. Rub the sugar and lemon zest together with your fingers for a minute to really release to the zest oils into the sugar.
  • Add in 1-2 tbsp of fresh, chopped sage (depending on preference) and rub into the lemon sugar.
  • Using a stand mixer with the whisk attachment or a hand mixer on low speed, whisk in the lemon juice, olive oil, honey, Greek yogurt and vanilla extract one ingredient at a time until combined.
  • Turn speed up to medium and add in 1 egg at a time until combined. Scraping the sides down with a spatula when necessary.
  • Turn speed down to low and add in the flour, baking soda and salt mixture in two batches. Mix on low speed for about 10-15 seconds until just combined. Be careful not to overmix.
  • Line a 9 inch springform pan (a 9 inch cake pan will also work) with parchment paper and grease with butter and a sprinkle of flour.
  • Pour the batter into the pan and arrange the fig halves around the pan, skin side down, until the cake it fully covered. *The figs will sink into the cake as it bakes so don't worry if this happens!
  • Place the cake into a 325 degree oven for approximately 1 hour or until a toothpick comes out clean.
  • Let the cake cool on the counter for at least 15 minutes before removing the springform rim. Then let cool completely before slicing. If desired, drizzle a little extra honey over the top of the cake and serve with honey whipped cream and more fresh figs.
  • Enjoy!

For the honey whipped cream:

  • Combine heavy whipping cream and honey in the bowl of a stand mixer or in a medium sized mixing bowl using a hand mixer.
  • Beat over medium to medium/high speed until the honey has been fully incorporated and the cream develops thick peaks.
  • Serve over olive oil cake or eat with a spoon straight from the bowl. No one will judge you.
Keyword Olive Oil Cake