Olive Oil Cake with Figs

Inspired by a recent trip to Barcelona Wine Bar with my mom - it's been a good year or so since my imagination was tickled after eating food away from home!

Recipe: Olive Oil Cake with Figs

Loosely adapted from The New York Times

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240 mL (1 cup) extra-virgin olive oil, plus some to grease the pan

186 g (1.5 cups) all purpose flour

69 g (0.5 cup) cornmeal

1 tsp kosher salt

1 tsp baking powder

0.25 tsp baking soda

100 g (0.5 cup) granulated sugar

3 large eggs, at room temperature

1 tablespoon freshly grated lemon zest

2 tablespoons fresh lemon juice

295 mL (1.25 cups) milk*, at room temperature

optional toppings:

yogurt**

fresh figs, sliced in half

toasted walnuts, whole and chopped

honey, to drizzle

1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9-inch cast iron pan (at least 3-4 inches deep) using the olive oil and line the bottom with parchment paper. Lightly grease the parchment paper.

2. In a large bowl, beat the sugar, eggs, and lemon zest for 5 minutes (if possible, use an electric mixer, handheld or stand if available). The mixture should thicken considerably.

3. Keep the electric mixer running and slowly drizzle in the olive oil over 2 minutes until everything is incorporated. Reduce the speed to low. Add milk and lemon juice. 

4. Add the salt, baking powder, and baking soda. Gradually add the flour and mix until just combined.

5. Transfer the batter to the cast iron pan and bake for 40 minutes or until a skewer inserted into the center comes out crumb-free.

6. Let the cake cool in the pan for 20-30 minutes. Transfer to a wire rack or plate to cool completely.

7. (optional) To decorate, generously swipe 1-1.5 cups of yogurt over the cake. Place the sliced figs on top and scatter the toasted walnuts. Drizzle with honey to finish.

*any milk you have on hand will do; the NYT calls for whole milk but I used oat milk. There's already so much olive oil in the cake, and the extra fat in the milk doesn't alter the tenderness of the crumb or the flavor much.

**favorite yogurts that sit well with my belly: Siggi's (plain), Green Valley Creamery Lactose Free (plain), Lavva (original)