It's tough to decide what dessert to make for the holidays. Pie and cakes are classic, but this recipe is a unique spin on holiday dessert. Top this dense, moist fig cake with a big dollop of whip cream and no one will miss for the traditional stuff.
Of course we are using O-Live olive oil for this recipe to help us cut the saturated fats. Making small substitutions, like olive oil over butter, in your traditional Thanksgiving recipes will make a huge impact on you and your families over all health during the holidays.
The natural, rich nature of olive oil and grassy flavor make the figs sing, and a little
lemon zest really brightens up an otherwise heavy cake. We used a mix of dried black mission and golden figs just for a little variety, but use whatever is available to you. Using dried fruits when baking is a great way to add flavor to your sweets, and you don’t have to worry about finding fresh figs in the winter. So whether you like yours a la mode, warmed up, or with a bourbon caramel sauce, buckle in for a delicious holiday.
- 1/2 cup O-Live everyday olive oil
- 1/2 cup milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp lemon zest
- 14 oz dried figs finely chopped (any figs will do, we used a mix of golden and black mission)
- Preheat oven to 350F.
- Grease a 9-inch tart pan with olive oil.
- In a large glass bowl, whisk together the olive oil, milk, and egg.
- In a separate bowl, mix all of the dry ingredients then add the liquid mixture.
- Mix by hand until smooth.
- Gently fold in the figs and lemon zest.
- Pour batter into the prepared tart pan.
- Bake until golden, about 40-50 minutes.
- Let cool before unfolding.