Christmas Desserts / Bakes Dinner Party Show Stoppers

Fig, Almond & Olive Oil Cake With Whipped Goats Cheese & Sticky Pomegranate Drizzle

Name: Fig, Almond & Olive Oil Cake With Whipped Goats Cheese & Sticky Pomegranate Drizzle
Prep time: 30 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: CAKE; 170ml Extra virgin olive oil; 3 Eggs; 200g Caster sugar; 100g Ground almonds; 250g Plain flour; 2 tsp Baking powder; Pinch of Salt; 2 Unwaxed Lemons, zested; 1 tsp Vanilla bean paste; 3 Large figs, trimmed, cut into six segments; WHIPPED GOATS CHEESE; 170ml Double cream; 100g Goats cheese - room temperature; 2 tbsp Sugar; 1 tsp Lemon zest chopped fine; 1.5 tsp Lemon juice; 5 Mint leaves chopped very fine; STICKY POMEGRANATE DRIZZLE; 2.5 tbsp Balsamic Vinegar; 1.5 tbsp Pomegranate Molasses; 1.5 tsp Runny honey; 75ml Extra Virgin Olive Oil

by Zarina September 30, 2021

September 30, 2021

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Although it may not look like it, this is a straightforward cake to make. The batter is made with essential pantry ingredients, EVOO, a hint of lemon zest and vanilla bean paste. A good quality EVOO is an absolute must and already makes delicious cakes if you didn’t know.

Slices of fresh figs are poked into the batter before baking, resulting in an incredibly sweet, caramelised, jammyness that keeps the almond sponge even moister… SOOOO DIVINE!!!

I would happily devour this cake without the toppings, so it isn’t necessary if you don’t want the extra effort. The toppings make the cake extra decadent… the sweet flavour of the sticky pomegranate drizzle and fresh figs pair perfectly with the tangy goat’s cheese. 😋

The cake can be baked in a regular cake tin too. A bundt tin isn’t necessary at all… I know you’ll love this one.. go on.. give it a go while those gorgeous figs are in season!! I would love to know if you try it.

Fig, Almond & Olive Oil Cake With Whipped Goats Cheese & Sticky Pomegranate Drizzle

Serves: 4 Prep Time: 30 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

CAKE

170ml Extra virgin olive oil

3 Eggs

200g Caster sugar

100g Ground almonds

250g Plain flour

2 tsp Baking powder

Pinch of Salt

2 Unwaxed Lemons, zested

1 tsp Vanilla bean paste

3 Large figs, trimmed, cut into six segments

WHIPPED GOATS CHEESE

170ml Double cream

100g Goats cheese - room temperature

2 tbsp Sugar

1 tsp Lemon zest chopped fine

1.5 tsp Lemon juice

5 Mint leaves chopped very fine

STICKY POMEGRANATE DRIZZLE

2.5 tbsp Balsamic Vinegar

1.5 tbsp Pomegranate Molasses

1.5 tsp Runny honey

75ml Extra Virgin Olive Oil

Instructions

METHOD CAKE

Preheat the oven to 180C, grease your cake tin with spray or oil, dust with 2 tbsp of sugar, coat the sides well and shake to discard any excess.

Add all the dry ingredients to a mixing bowl with the lemon zest, mix well

Using a standing mixer with the whisk attachment or an electric handheld whisk, beat the eggs and sugar together until thick and fluffy, about 5-7 minutes

Put the olive oil in a bowl, add the juice of 1 lemon and the vanilla bean paste, mix well

Start the mixer on high speed, gradually pouring in the olive oil mixture until combined, mix for about 3-4 minutes

Remove the mixing bowl and fold in 1/3 of the flour mix with a spatula. Repeat this process twice, then pour the batter into the greased cake tin

Carefully push the fig segments evenly into the batter and bake for 55 minutes until golden and a skewer comes out clean

Remove from the oven and leave to cool

Serve the cake at room temperature with the whipped goats' cheese and sticky fig drizzle.

METHOD WHIPPED GOATS CHEESE

To prepare the whipped goats cheese, whip the cream to medium-stiff peaks, set it aside in the refrigerator.

Whisk the goats' cheese and sugar together, add the lemon zest, lemon juice and finely chopped mint

Carefully fold the whipped cream into the goats' cheese mixture until it is smooth, set aside.

METHOD STICKY FIG DRIZZLE

Mix the balsamic vinegar, pomegranate molasses and honey

Slowly pour in the olive oil, whisking the whole time until combined and smooth

Set aside until ready to use

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Fig, Almond & Olive Oil Cake With Whipped Goats Cheese & Sticky Pomegranate Drizzle

Fig, Almond & Olive Oil Cake With Whipped Goats Cheese & Sticky Pomegranate Drizzle

Ingredients

Instructions

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