Almond-Fig Upside Down Olive Oil Cake
Look, there are cakes, and then there's this fig cake—a no-nonsense tribute to California's delicate flower of the fruit world.
Ingredients
- 4 eggs
- ½ cup sugar
- 1 lemon zested
- ¼ cup lemon juice
- ½ cup California extra virgin olive oil
- ½ teaspoon vanilla extract
- 1 cup almond flour
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 12 ripe California figs halved, stems removed
- ½ cup sliced almonds toasted, divided
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- 1 teaspoon Temecula Olive Oil Company's Vanilla & Date Balsamic Vinegar or substitute regular balsamic vinegar
Instructions
- Preheat the oven to 350°F (177℃). Grease a 9-inch round cake pan or spring form pan and line the bottom with parchment paper, then grease the paper. Set aside.
- In a mixing bowl, toss the sliced figs with melted butter, brown sugar, ¼ cup almonds, and balsamic vinegar until evenly coated. Then arrange the figs and almonds, cut side down, in the bottom of the prepared cake pan.
- In a separate small bowl, mix the almond flour, all-purpose flour, baking powder, and baking soda. Set aside.
- Using a stand mixer or hand mixer, whip eggs and sugar until pale yellow and fluffy. Then mix in lemon zest, lemon juice, olive oil, and vanilla until incorporated. With a spatula or wooden spoon, gently fold in the dry ingredients. Pour the batter over the figs and bake for 45 minutes.
- Allow the cake to cool and invert it onto a plate. You may need to cut some of the top of the cake off before flipping it so that it sits level on the serving plate.
- Evenly sprinkle remaining almonds over the top of the cake.
Video
Nutrition
Calories: 433kcalCarbohydrates: 41gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 89mgSodium: 177mgPotassium: 286mgFiber: 5gSugar: 28gVitamin A: 316IUVitamin C: 12mgCalcium: 120mgIron: 2mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!