Today quick post for an easy and humble cake recipe. Autumn is a cosy season, clothes, colours, temperatures and food of course too. This cake is a perfect addition to this season. I am using figs again....I do admit I am a bit nuts about figs and since they are now available everywhere, I am using the moment to have as much as possible of them.
Olive oil cake with figs and pecan nuts
(for 15-20 cm baking form)
- 100 g brown sugar
- 50 ml olive oil
- 2 tablespoons honey
- 3 eggs
- 100 g ground almonds
- 150 g flour
- 1 teaspoon baking powder
- 4-5 figs
- handful pecan nuts
Preheat the oven to 170C. Grease and line your baking form. In a bowl whisk together sugar, oil and honey, till all well combined. Add the eggs, one at the time, and whisk till first bubbles start to form....no need to use electrical mixer or kitchen aid. it does work very well with a hand whisk too. Add grounded almonds, mix briefly. Sift the baking powder and flour, add to the rest and combined till all well combined. Pour the batter into the baking form. Quarter the figs and spread them over the batter, finally sprinkle the nuts on top. Bake for 30-35 minutes (make the wooden stick test). Dust with some powdered sugar and serve. The cake can be eaten, warm or cooled and taste even better the day after.....
Make yourself a big cup of tea and enjoy a slice of this cosy and homey cake, the sweetness of the figs and honey goes so well with the hearty taste of nuts and olive oil. Crunchy on top, but soft and fruity inside...a perfect cake to be enjoyed between the meals, for breakfast, brunch or afternoon tea....
Speaking about afternoon tea...I am off for my cup of tea and one slice of this delicious cake!