I love when dessert tastes like late summer without leaning on the usual fall spice stack. This fresh fig almond olive oil cake vanilla glaze is my kind of transition cake: tender and fragrant from olive oil, clearly almond-forward, and jewel-studded with fresh figs—then finished with a thin vanilla glaze that looks polished but stays light.
The batter is simple and forgiving. Pressing fig halves into the top (and a few nestled into the batter) keeps the fruit visibly “in” the cake rather than disappearing. And because the glaze is kept intentionally thin, it sets into a glossy veil instead of forming a thick frosting.
Why olive oil + almond works (and what you’ll notice)
Olive oil bakes up softer than many butter cakes, so the crumb stays tender even as it cools. Almond flour and a little almond extract add warm, toasty flavor without making the cake taste heavy. Visually, you’ll see a lightly golden top and a fine, even crumb that pulls away from the pan edges as it cools.
Quick method overview (so you can visualize the flow)
- Mix dry ingredients (almond flour, all-purpose flour, sugar, baking powder, salt).
- Whisk in wet ingredients (eggs, olive oil, yogurt/milk, vanilla, almond extract).
- Fold in fig halves/press them on top.
- Bake until golden and set; cool slightly.
- Whisk a thin vanilla glaze, pour, and let it set.
Key doneness cues
- Top color: golden with a few darker brown spots near the figs.
- Center set: a toothpick inserted near the center should come out with a few moist crumbs (not wet batter).
- Edge behavior: cake edges pull back slightly from the pan.
Troubleshooting (based on what most often goes wrong)
- Figs sink or look uneven: slice/halve figs so you can press them into the batter without fully submerging. Let the cake bake undisturbed—don’t open the oven early.
- Glaze looks dull or runny: glaze should be pourable but not watery. If it’s too thin, whisk in more confectioners sugar; if too thick, add milk 1 teaspoon at a time.
- Cake tastes too “olive oil forward”: use a smooth, mild extra-virgin olive oil. Strong peppery olive oil can dominate.
- Batter seems too thick: depending on your yogurt and egg size, add 1–2 teaspoons (5–10 ml) milk to loosen.
Substitutions that keep the flavor on track
- No almond extract? Use just almond flour; add an extra pinch of salt to keep flavor balanced.
- Gluten-free option: swap all-purpose flour for a 1:1 gluten-free baking flour blend. Choose one that bakes for cakes (with xanthan gum).
- Fig swaps: fresh peaches work similarly, but the flavor will shift. If using different fruit, expect less fig-forward “stain” in the crumb.
Storage
- Room temp: cover and keep up to 2 days.
- Refrigerator: up to 4 days; bring to room temp for best texture.
- Freezing: freeze unfrosted (or glaze set) in airtight wrap up to 2 months. Thaw overnight in the fridge, then let come to room temp.
FAQ
Should I peel the figs?
No—leave the skin on for texture and color. Just halve clean ripe figs and press them into place.
Can I make the glaze ahead?
Yes. Whisk it, cover, and refrigerate up to 24 hours. Stir again with a few drops of milk to restore pourability.
Why do I pour the glaze after a brief cooling?
Warm cake helps the glaze spread. Too hot, and it can melt into the crumb; cool enough, and it sets into a glossy, thin layer.
Print
Fresh Fig + Almond Olive Oil Cake with Thin Vanilla Glaze
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Cakes
- Method: Bake and drizzle a thin vanilla glaze
- Cuisine: American-Mediterranean
- Diet: Vegetarian
Description
A tender single-layer snack cake flavored with olive oil and toasted almond, studded with fresh figs and finished with a thin, glossy vanilla glaze.
Ingredients
- 1 cup almond flour (100 g)
- 1 cup all-purpose flour (125 g)
- 3/4 cup granulated sugar (150 g)
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3 large eggs
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/2 cup plain yogurt (120 g) (or buttermilk, or whole milk)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 12 oz fresh figs (340 g), ripe, halved (about 8–10 figs depending on size)
- 1 cup confectioners’ sugar (120 g)
- 2 to 3 tbsp milk (30 to 45 ml), plus more as needed
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prep the oven and pan: Heat oven to 350°F (175°C). Grease an 8-inch (20 cm) round baking pan, then line the bottom with parchment for easy release.
- Mix dry ingredients: In a medium bowl, whisk almond flour, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a second bowl, whisk eggs, olive oil, yogurt, vanilla extract, and almond extract until smooth.
- Combine: Pour wet ingredients into dry and stir until you don’t see dry flour. The batter will be thick but spoonable.
- Arrange figs: Place half of the fig halves cut-side up on top of the batter. Add the remaining fig halves cut-side up, pressing them gently so they adhere but don’t fully bury (they should remain visible).
- Bake: Bake 35 to 42 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). If the edges brown faster, loosely tent with foil.
- Cool slightly: Let cake cool in the pan for 10 minutes, then loosen edges and cool 15 more minutes on a rack before glazing.
- Make glaze: Whisk confectioners’ sugar, 2 tbsp (30 ml) milk, vanilla, and a pinch of salt. You want a thin, pourable glaze that ribbons off the whisk in a slow stream. If too thick, add milk 1 tsp (5 ml) at a time.
- Glaze and set: Drizzle glaze over the warm-but-not-hot cake so it spreads lightly. Let sit 20 to 30 minutes until glossy and set.
- Slice and serve: Slice with a clean knife. For neat cuts, wipe the blade between slices.
Notes
– Olive oil choice matters: use a mild extra-virgin olive oil for a smoother flavor.
– Figs: ripe figs press in easily; if very firm, soften briefly at room temperature.
– Glaze timing: glaze when the cake is warm enough to spread but not hot enough to absorb everything (about 25 minutes of cooling total from the oven).
