Olive Oil and Almond Cake Recipe You Need to Try

If you want to impress your guests with a dessert that combines rich flavors and wholesome ingredients, this Festive Olive Oil & Almond Cake with Fig Jam is a perfect choice. It blends the nutty aroma of almond flour with the fruity sweetness of fig marmalade and the smooth richness of extra virgin olive oil. This cake is not only delicious but also offers a moist texture and a subtle spice hint, making it ideal for holiday celebrations or any special occasion.

Ingredients You Will Need

To create this delightful cake, gather the following ingredients:

• 3.5 oz (100ml) Navarino Icons Extra Virgin Olive Oil

This olive oil adds a fruity and smooth flavor that enhances the cake’s moistness.

• 3 Eggs

Eggs provide structure and richness to the batter.

• 1 1/2 cups (150g) Almond Flour

Almond flour gives the cake a tender crumb and a nutty taste.

• 3 tbsp Navarino Icons Organic Fig Marmalade

The fig marmalade adds natural sweetness and a subtle fruity depth.

• 1 tsp Baking Powder

Baking powder helps the cake rise and become fluffy.

• 1/2 tsp Ground Cinnamon

Cinnamon adds warmth and a festive aroma.

• 1/4 tsp Ground Cloves

Cloves contribute a gentle spicy note that complements the cinnamon.

• Zest of 1 Orange

Orange zest brightens the flavor with citrus freshness.

• Toasted Flaked Almonds (for garnish)

These add a crunchy texture and a beautiful finish.

Step-by-Step Instructions

Follow these clear steps to bake your festive cake:

1. Preheat the oven to 325°F / 170°C and line a loaf tin or small round tin with parchment paper. This prevents sticking and ensures easy removal.

   
   

2. Mix dry ingredients: In a bowl, combine almond flour, baking powder, ground cinnamon, and ground cloves. Stir them well to distribute the spices evenly.

   
   

3. Add eggs: Crack the eggs into the dry mixture and mix gently. This starts to bind the ingredients.

   
   

4. Incorporate olive oil and fig marmalade: Slowly drizzle in the Extra Virgin Olive Oil while stirring. Then add the fig marmalade and whisk until the batter is smooth and even.

   
   

5. Add orange zest: Whisk the orange zest into the batter to infuse a fresh citrus flavor.

   
   

6. Prepare for baking: Pour the batter into the lined tin and smooth the surface with a spatula.

   
   

7. Garnish: Sprinkle toasted flaked almonds on top for extra texture and a festive look.

   
   

8. Bake: Place the tin in the oven and bake for 35 to 45 minutes. Check doneness by inserting a skewer in the center; it should come out clean.

   
   

9. Cool and serve: Let the cake cool slightly before slicing. This helps the flavors settle and makes cutting easier.

Tips for Perfect Results

• Use fresh almond flour for the best texture and flavor. Store it in a cool, dry place or refrigerate to keep it fresh.

  
  

• When mixing, avoid overbeating the batter. Stir gently to maintain a tender crumb.

  
  

• If you prefer a more intense fig flavor, you can spread a thin layer of fig marmalade between cake slices when serving.

  
  

• Toast the flaked almonds lightly in a dry pan until golden to enhance their crunch and aroma.

  
  

• This cake pairs wonderfully with a cup of herbal tea or a glass of dessert wine.

  
  

Why Choose Olive Oil in Baking?

Olive oil is often overlooked in baking but offers several benefits:

• It creates a moist and tender crumb without the heaviness of butter.

  
  

• The fruity notes of extra virgin olive oil complement nuts and spices beautifully.

  
  

• Olive oil contains healthy fats, making this cake a slightly better option compared to traditional butter cakes.

  
  

• It adds a unique flavor profile that elevates simple recipes into something special.

  
  
  
  

Serving Suggestions

This cake is versatile and can be served in many ways:

• Dust with powdered sugar for a simple, elegant look.

  
  

• Serve with a dollop of whipped cream or Greek yogurt for added richness.

  
  

• Pair with fresh figs or berries to enhance the fruity flavors.

  
  

• Cut into small squares for a festive dessert platter or afternoon tea.

  
  

Storing Your Cake

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.