Okay, so I added the word “sophisticated” to the name of this cake. It is sophisticated. The sweetness comes from the dried figs that are generously sprinkled throughout the cake. The lemon zest is a subtle compliment with the fruitiness from both the olive oil and figs and buttery nuttiness from the pine nuts.
I adore baking recipes that use olive oil, as there’s a rustic-ness about it and the baked good tends not to be too sweet. Also, I really like using nuts in my baking so I added lightly roasted pine nuts (pignolias) which added additional nutty, buttery flavor and texture. This is one of those recipes that truly is perfect with coffee or tea after dinner and doesn’t leave you feeling like you’re on a sugar rush or did bad by a decadent, overly sweet cake.
I have a bit of a head cold right now…the last thing I want is too sweet, sugary food. I look forward to having another slice this evening (if I don’t fall asleep first) with a cozy cup of tea.
- I used low-fat milk and the texture, body of the cake was fine.
- It goes without saying, but I must say it…make sure your olive oil is fresh!
- Added a 1/2 teaspoon more lemon zest from original recipe.
- Add 1/4 cup of lightly roasted pine nuts to batter.
Servings 8
1/2 cup olive oil, plus more to coat baking pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour, leveled
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
10 ounces OR 1 1/2 cups dried figs, stemmed and coarsely chopped
1 1/2 – 2 teaspoons finely grated lemon zest
1/4 cup lightly roasted pine nuts / pignolias, coarsely chopped (optional)
Preheat oven to 350 degrees. Brush 9-inch tart pan with removable bottom (or cake pan lined with parchment paper to fit) with olive oil.
Roast Pine Nuts: Place pine nuts on a cookie sheet in the oven for 8-12 minutes. Roast until light toasty brown and fragrant. Watch to not over-brown. You can also toast them in a skillet. Be sure to toss and constantly move the pine nuts so they don’t burn if using the skillet method.
In a medium bowl, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk mixture and stir with a rubber spatula until smooth (do not over mix). Gently fold in the figs, lemon zest and pine nuts.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in the center comes out clean, about 35-40 minutes.
Cook in pan 15 minutes before unmolding cake onto a wire rack to cool completely. Keep wrapped in plastic at room temperature for up to 1 day.
To unmold cake with removable bottom: After the cake has cooled for about 15 minutes, carefully place the tart pan on top of a coffee can or a can that holds 28 oz volume (so that it fits slightly smaller in diameter of your cake pan’s removable bottom). The sides of the pan will slide downward. Slide cake onto your serving dish.
Cut cake into 8 equal serving slices to serve.
{ 16 comments… read them below or add one }
This looks sublime! I love figs and nuts. I just returned from New Mexico where the piñon nuts are really nice. I have a couple of pics of the atole-piñon pancakes I had on today’s post.
Wow, what an amazing combination of ingredients and gorgeous pics!
Lovely cake! It looks fantastic!
This is indeed an elegant cake. Very nice ingredients, love those toasted pine nuts. I agree that olive oil is a great ingredient to add to baked goods. xo
This looks wonderful
Love your site! It was so nice to meet you at IFBC last weekend. We’ll definitely have to get together for a food blogger lunch sometime soon :)
LOVE figs!! You’ve reminded me that it’s the season to buy them and start experimenting. Your cake looks delicious!
This looks so wonderful, Cristina! I have been needing a good excuse to use the tart pan I bought ages ago, and I think this is just the ticket. Thanks for sharing this recipe and your beautiful photos!
A wonderfully delicious cake! I love the addition of pine nuts!
Very sophisticated looking cake:) It really looks delish! I love using olive oil in my baked goods too, it really does give it a nice flavor addition.
Love all your fig entries…and this one sounds wonderful to go with a pot of freshly brewed Oolong tea!
Figs always have a aura of sophiscation :)
We love figs and that cake is looks and sounds divine! Great to have with my morning tea!
FIgs and lemons are basically two of my favorite things. Add a cake and I am sold! It looks great.
This does look sophisticated! The addition of pine nuts is absolutely perfect. Well played! Here’s hoping your head cold goes away soon…those are the worst!
wow delicious cake
Oh sweet girl, I hope your head cold goes away. Those are no fun! And I’m saving this recipe for when my figs arrive…I’ve been so excited about using them. You are a blessing. I hope you have a wonderful weekend!