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Lemon Fig Olive Oil Cake Recipe

Lemon Fig Olive Oil Cake Recipe
Lemon Fig Olive Oil Cake Recipe

Savor the taste of summer with our Lemon Fig Olive Oil Cake recipe, made with honey and almond flour. Perfect for any occasion!

Lemon Fig Olive Oil Cake Recipe

Prep time: 10 minutes / Cook time: 18-22 minutes / Serves: 4


Non-stick cooking spray

2 large eggs

¼ c. honey

3 T. extra-virgin olive oil

2 t. organic lemon zest

2 T. fresh lemon juice

1¼ c. almond flour

½ t. baking powder

¼ t. baking soda

¼ t. salt

1/3 c. chopped figs

For Serving, Combine

½ c. Mascarpone cheese

2 T. honey

Or, Easy Homemade Vanilla Fig Jam (recipe below)


1.    Preheat oven to 350°F and spray 4 cups in a jumbo muffin tin with some non-stick spray. Set aside.

You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.

2.    In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.

3.    In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.

4.    Stir chopped figs into the batter until thoroughly incorporated. Divide batter between the 4 jumbo muffin cups and place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18-22 minutes.

5.    Remove from oven and cool for 5-10 minutes before removing from muffin tin. Serve immediately with some honey-sweetened mascarpone cheese and homemade vanilla fig jam, if desired.

Homemade Vanilla Fig Jam Recipe

Vanilla and figs come together beautifully in this tasty jam. Place a dollop on top of our Lemon Fig Olive Oil Cake, pancakes or French toast. Enjoy with some brie cheese plate. Or, spoon into a decorative mason jar with a nice ribbon and share with a friend! You can easily double this recipe, if desired.

Prep time: 1 hour / Cook time: 1 hour / Makes: ½ pint


1 lb. figs, stems removed, washed, and quartered

2 T. fresh lemon juice

½ c. honey

1 t. pure vanilla bean extract


1.    In a large bowl, combine the prepped figs with the lemon juice and allow the figs sit at room temperature for about 45 minutes.

2.    Transfer the figs, along with the juice, to a large pot set over medium heat. Add the honey and vanilla extract and stir to combine.

3.    Cook, stirring occasionally, until the figs break down into a thick and slightly granular jam, around 50-55 minutes. Remove from heat and cool slightly.

4.    Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

Live, Love, Chat and Eat🪴

Green Hat Lady


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