Monday, January 13, 2014

Fig, Cardamom, and Honey Olive Oil Cake

spiced fig olive oil cake

I saw this recipe at Will Cook for Friends over the summer when I was searching for things to do with fresh figs. I ended up just making an upside fig cake, but I made a version of their honeyed fig preserves and stuck it in the freezer for Christmas baking.

The day before Christmas, I whipped up a variation on this cake to serve as breakfast on Christmas morning. It was the cake that kept on giving as it seemed to regenerate slices.

cake-slice

The fruity olive oil and fragrant cardamom gave it an exotic feel while the sweet honey and figs leant a holiday familiarity. All of the flavors combined reminded me of the ridiculously tasty desserts and breakfasts I had in Istanbul. We had it for breakfast, dessert, and snacks for the rest of the week, though I’m pretty sure I ate 90% of it.

If you’re feeling fancy, try using a citrus infused olive oil.

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Fig, Cardamom, and Honey Olive Oil Cake

Yield: 1 cake

Prep Time: 20 minutes (plus 30 minutes if making preserves)

Cook Time: 30 minutes

Total Time: 50 minutes

A twist on spice and fig cakes, but you can make it year round if you have good fig preserves.

Ingredients:

Cake
1 1/2 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
6 cardamom pods, remove and coarsely grind seeds
2 eggs
1/2 cup honey (I used wild honey, but use whatever variety you like)
1/4 cup sugar
1 Tbsp orange juice
2 Tbsp milk
1/4 fig preserves (see recipe below or use store bought)
1/2 olive oil (I used Spanish olive oil which is slightly greenish)

Fig Preserves
1 lb. figs, washed, stemmed, and quartered
3 Tbsp honey
1/4 sugar

Directions:

Cake:

Preheat oven to 350F.

Oil a 9 inch cake pan (I used a springform pan).

Sift the dry ingredients (through baking soda) together in a bowl. Grind the cardamom seeds (they can be coarsely ground) and add them to the dry ingredients.

In an electric stand mixer, beat the eggs, honey, sugar, and orange juice until fluffy, 2-3 minutes on medium. Add the preserves and milk and mix on low to combine. While mixing, pour in the olive oil slowly.

Add the dry ingredients to the wet until just incorporated. Pour batter into the cake pan and bake 30-35 minutes or until a toothpick comes out clean.

Cool cake in pan on a wire rack for 30 minutes. Either release from the springform pan or turn over to release the cake onto the wire rack or a serving platter.

Drizzle with honey or more preserves and serve.

Preserves:

Place all the ingredients in a small pan and let sit for 10-15 minutes.

Turn the burner to medium-low and cook for 10 minutes. Mash the softened figs with a fork, spoon, or potato masher.

Turn the burner to low and let thicken for 10 minutes or until it's the consistency that you prefer.

You can either can the preserves or pour them into a glass dish and freeze.

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4 Responses to “Fig, Cardamom, and Honey Olive Oil Cake”

  1. 1

    Hogga — January 14, 2014 @ 3:06 pm

    mmm sounds delish!

    • ehalvey replied: — January 14th, 2014 @ 5:14 pm

      It was crack in cake form.

  2. 2

    Lesley Eats — January 14, 2014 @ 4:54 pm

    Ooh, I could make this right now! I have my own homemade fig preserves, too! YUM.

    • ehalvey replied: — January 14th, 2014 @ 5:16 pm

      Ooh! Do! It was ridiculously addictive. I might make it as muffins to freeze before BayBay.

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