I’ve never claimed to be good at baking, except for when I convinced a chef I once worked for to put me on pastry because I was tired of working late nights on the line. I still miss those quiet mornings by myself in the restaurant covered in flour making galettes, meringues, tarts and focaccia while listening to Fresh Air with Terry Gross. Now days my extent of baking is limited to cookies for the kids, fruit galettes and olive oil cakes. I love dessert that’s not too sweet and can even can teeter on the savory side. Something that can be had for breakfast, afternoon tea or post dinner.
Olive oil cakes are crazy versatile and can incorporate lots of different fruits, citrus and herbs. I usually end up making one at every season with whatever fruit is at it’s best….plums & lemon verbena, oranges & rosemary, strawberries & basil and here with figs & thyme. The one key is using high quality extra virgin olive oil. A nice fruity one. I know you paid a pretty penny for that bottle and this recipe calls for a hefty amount, but trust me, it’s worth it. That’s what’s giving the cake most of its flavor.
You can top the finished cake with fresh figs tossed with sugar & thyme, but here I lined the bottom of the pan with them to bake like an upside down cake. However you choose to do it, top it with either powdered sugar, whipped creme fraiche or vanilla ice cream.
fig olive cake with orange & thyme
makes one 9″ cake
- 12 figs
- 1 Tablespoon butter
- 1/2 Tablespoon fresh thyme leaves
- 1 3/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 3/4 cup sugar
- 1 1/4 cup extra virgin olive oil
- juice & zest from 1 medium orange
Preheat oven to 350º and coat a 9″ springform pan with the butter. Remove stems from figs and slice in half arranging them cut side down in the pan. Sprinkle with the thyme leaves and set aside. Sift flour, baking powder and salt in a bowl and set aside. Whisk together eggs and sugar in a large bowl until light and fluffy. Whisk in olive oil, orange juice and zest then add the dry ingredients and whisk until smooth and most of the lumps are gone. Pour batter over figs and bake 35-45 minutes until golden brown, the sides are pulling away from the pan and a toothpick comes out pretty much clean when inserted into the middle of the cake. Set the cake out to cool on a rack before removing from pan.
Once cool enough to handle, remove sides of pan and place a large plate over the cake and flip over so the figs are facing up. Remove bottom of pan and sprinkle with powdered sugar before serving (optional).