This fig cake sits halfway between a dense cake and an airy sponge. Olive oil replaces butter, making the crumb more tender and giving it a subtle Mediterranean flavor. Best prepared the day before so the figs can infuse well into the batter.

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Ingredients for 4 servings

servings
  • 12 fresh figs (from your garden or from Solliès if possible)
  • 4.25 oz (120 g) almond powder of fine quality
  • 7 oz (200 g) fine wheat semolina
  • 1 small packet of baking powder
  • 6.25 oz (180 g) caster sugar
  • 6 free-range eggs
  • 0.4 cup (10 cl) ripe olive oil of good quality
  • salt
  • icing sugar