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

Scale

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

Cook Mode Prevent your screen from going dark

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).