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

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

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

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

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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
  • 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
  • 2.5 tbsp Balsamic Vinegar
  • 1.5 tbsp Pomegranate Molasses
  • 1.5 tsp Runny honey
  • 75ml Extra Virgin Olive Oil



  1. 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.
  2. Add all the dry ingredients to a mixing bowl with the lemon zest, mix well
  3. 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
  4. Put the olive oil in a bowl, add the juice of 1 lemon and the vanilla bean paste, mix well
  5. Start the mixer on high speed, gradually pouring in the olive oil mixture until combined, mix for about 3-4 minutes
  6. 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
  7. Carefully push the fig segments evenly into the batter and bake for 55 minutes until golden and a skewer comes out clean
  8. Remove from the oven and leave to cool
  9. Serve the cake at room temperature with the whipped goats' cheese and sticky fig drizzle.


  1. To prepare the whipped goats cheese, whip the cream to medium-stiff peaks, set it aside in the refrigerator. 
  2. Whisk the goats' cheese and sugar together, add the lemon zest, lemon juice and finely chopped mint
  3. Carefully fold the whipped cream into the goats' cheese mixture until it is smooth, set aside.


  1. Mix the balsamic vinegar, pomegranate molasses and honey
  2. Slowly pour in the olive oil, whisking the whole time until combined and smooth
  3. Set aside until ready to use
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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