Fig Almond And Olive Oil Cakes

5 from 30 votes

These delicious Fig Almond Olive Oil Cupcakes are tender and moist, with a subtle sweetness of fig and honey and a deliciously tart lemony flavor and aroma.

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: Mediterranean Recipes

Keyword: Almond Flour, Cake, Cupcakes, Easy Recipe, Extra Virgin Olive Oil, Figs, Gluten-Free, Muffin

Diet: Gluten-Free, Mediterranean

Servings:

Calories: 397kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

For the Cakes

2 large eggs
¼ cup honey
3 tbsp extra virgin olive oil
2 tsp lemon zest
2 tbsp freshly squeezed lemon juice
1¼ cup almond flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅓ cup chopped fresh figs
Sliced fresh figs optional for serving
Easy Fresh Fig Jam optional for serving

For the Honey-Sweetened Mascarpone

½ cup mascarpone cheese
2 tbsp honey

Instructions

Preheat the oven to 350°F. Prepare 4 cups in a jumbo muffin pan with cupcake liners. Set aside.
In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.
Mix the almond flour, baking powder, baking soda, and salt in a separate bowl.
Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.
Stir the chopped figs into the batter until thoroughly incorporated.
Divide the batter between the 4 jumbo muffin cups.
Place the preheated oven to bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, approximately 18-22 minutes.
While the cakes are baking, prepare the honey-sweetened mascarpone. In a bowl, combine the mascarpone cheese with the honey. Mix well until combined and creamy. Set aside.
Remove from oven and cool for 5-10 minutes before removing from muffin pan.
Serve with a dollop of honey-sweetened mascarpone cheese, homemade vanilla fig jam, or sliced fresh figs, if desired.

Notes

The Extra-virgin olive oil is part of the cakes' distinct flavor. There are different grades of olive oil, and they really matter, so make sure you're using a good quality of extra virgin olive oil.

Use an organic lemon for both the lemon juice and the zest, as it will not be covered with wax (used for preservation). You only need one lemon for both the juice and the zest. First, zest the lemon and then juice it.

Use cupcake liners < INSERT AFFILIATE LINK>. They are a game changer for easy cleaning of your pans afterward!

You can also use a regular cupcake pan to make 6 or 8 cakes if you don't want big ones. In that case, start checking at 15 minutes to see if they're done.

Store them at room temperature in an airtight container for 2-3 days.

Nutrition