Rustic Fig and Walnut Olive Oil Cake with Honey Glaze

Jump to Recipe

Fig and walnut olive oil cake is a simple baked cake made with extra virgin olive oil instead of butter, fresh figs, and toasted walnuts folded into the batter. It tastes rich but not heavy, with a moist crumb and small pockets of soft fig scattered through each slice.

I make this cake in early fall when figs show up at the market and I want something easy for a weekend breakfast or afternoon coffee. The olive oil keeps the cake moist for days, and the walnuts add a little crunch against the soft fruit.

You don’t need a mixer for this one. Everything comes together in two bowls, and the batter goes into a 23 cm / 9-inch round pan for about 45 minutes.

One thing to watch: if your figs are very ripe and juicy, pat them dry before folding them in, or the batter can turn wet in the center.

Why You’ll Love This Recipe

• No mixer needed, just two bowls and a whisk
• Stays moist for days thanks to the olive oil
• Fresh figs and walnuts in every slice
• Good for breakfast, coffee, or dessert

Ingredient Notes

• extra virgin olive oil: Use a light, fruity olive oil here. A strong peppery one can taste bitter once baked.
• fresh figs: Choose ripe but firm figs, they hold their shape better than very soft ones. Dried figs work too, see the variations.
• walnuts: Toast them before folding into the batter, it brings out more flavor than using them raw.
• plain yogurt: Whole-milk yogurt keeps the crumb moist. Sour cream works as a substitute in the same amount.
• honey: Warm it for a few seconds before drizzling so it spreads over the cake instead of pooling.

Rustic Fig and Walnut Olive Oil Cake with Honey Glaze

A moist olive oil cake with fresh figs and toasted walnuts, finished with a warm honey drizzle.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 23 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: Mediterranean

Calories: 430

Ingredients Method Notes

Ingredients

  

Cake

• 250 g all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 80 g walnuts chopped, toasted
• 3 eggs large
• 200 g granulated sugar
• 180 ml extra virgin olive oil
• 120 g plain yogurt
• 1 tbsp orange zest from 1 orange
• 1 tsp vanilla extract
• 250 g fresh figs (about 6 to 7 medium); halved lengthwise

Topping

• 20 g walnuts chopped, reserved from toasted batch
• 2 tbsp honey

Method

 

Prep

1. Heat the oven to 180 C / 350 F. Grease a 23 cm / 9-inch round cake pan and line the base with parchment paper.
2. Toast the walnuts in a dry 20 cm / 8-inch skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let cool, then chop. Set 20 g aside for the topping.
3. Halve the figs lengthwise. Pat the cut sides dry with a paper towel if they feel very juicy.

Batter

1. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
2. In a separate bowl, whisk the eggs and sugar for about 2 minutes, until pale and slightly thick.
3. Whisk in the olive oil, yogurt, orange zest, and vanilla until smooth.
4. Fold the dry ingredients into the wet mixture in three additions, mixing just until no streaks of flour remain. Don't overmix, or the cake will turn dense.
5. Fold in 80 g of the toasted walnuts.

Assemble and Bake

1. Pour half the batter into the pan. Arrange half the fig halves on top, cut side up, then pour in the rest of the batter.
2. Press the remaining fig halves into the top of the batter, cut side up. Sprinkle with the reserved 20 g walnuts.
3. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
4. Cool the cake in the pan for 15 minutes, then run a knife around the edge and turn it out onto a wire rack.
5. Warm the honey for about 10 seconds and drizzle it over the cooled cake before slicing.

Notes

• Don't overmix once the flour goes in, or the cake turns dense.
• Fresh figs vary in sweetness, taste one before deciding how much honey to drizzle on top.
• A 23 cm / 9-inch springform pan also works if you don't have a regular round cake pan.
• Reserve some walnuts for the topping so every slice gets a bit of crunch.

Tips for Success

• Pat fresh figs dry with a paper towel before folding them in, so the batter doesn’t turn wet in the center.
• Toast the walnuts for this fig cake in a dry 20 cm / 8-inch skillet for 4 to 5 minutes before chopping, this brings out more flavor.
• Use a light, fruity extra virgin olive oil here, a strong peppery one can compete with the figs.
• Test the cake with a toothpick in the center at 45 minutes, then check every 3 minutes until it comes out clean.
• Let the cake cool for at least 15 minutes in the pan before turning it out, or it can break apart.

Variations

• Swap walnuts for pecans or pistachios if that’s what you have in the pantry.
• Use dried figs soaked in warm water for 10 minutes when fresh figs aren’t in season.
• Add 1/2 tsp ground cinnamon or cardamom to the dry ingredients for a warmer, spiced version.

Storage and Reheating

Keep the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days once the yogurt is baked in. The olive oil keeps the crumb from drying out, so it stays moist even on day 4 or 5.

This cake freezes well without the honey glaze. Wrap the cooled, unglazed cake in plastic and then foil, and freeze for up to 2 months. Thaw at room temperature overnight before adding the honey.

To warm a slice, microwave it for 10 to 15 seconds, or heat it in a 150 C / 300 F oven for about 5 minutes. It’s also good served straight from the fridge or at room temperature.

Serving Suggestions

A spoon of plain yogurt, mascarpone, or lightly whipped cream on the side balances the sweet figs and honey. I like it with a strong cup of coffee in the afternoon.

For breakfast, cut a thin slice and serve it with fresh fruit on the side. It’s also a good dessert after a simple dinner, since it isn’t overly sweet.

Leftover slices work well packed for lunch or a snack, no reheating needed.

FAQ

Why did my fig and walnut olive oil cake sink in the middle?

This usually means the center wasn’t fully baked, or the figs released too much juice into the batter. Check with a toothpick at 45 minutes and bake a few minutes longer if it’s still wet. Patting the fig halves dry before baking also helps keep the crumb from turning heavy in the middle.

Can I use dried figs instead of fresh figs in this olive oil cake?

Yes, dried figs work well when fresh ones aren’t in season. Soak them in warm water for 10 minutes to soften, then pat dry and chop before folding them into the batter. The cake will taste a bit sweeter and less juicy than the fresh fig version.

Can I freeze fig and walnut olive oil cake?

Yes, this cake freezes well without the honey glaze. Wrap the cooled, unglazed cake tightly in plastic and foil, and freeze for up to 2 months. Thaw at room temperature overnight, then warm the honey and drizzle it on right before serving.

What goes well with fig and walnut olive oil cake?

A spoon of plain yogurt, mascarpone, or lightly whipped cream on the side works well against the sweet figs and honey. A cup of coffee or tea also pairs well, since the cake isn’t overly sweet on its own.

Is fig and walnut olive oil cake dairy free?

Not as written, since it uses plain yogurt in the batter. You can swap in the same amount of a plain dairy-free yogurt to make it dairy free, and the texture stays close to the original. Check your baking powder brand too, most are naturally dairy free.

What’s the difference between fig and walnut olive oil cake and a classic pound cake?

This olive oil cake is lighter and less rich than a butter pound cake, with a slightly fruity flavor from the oil instead of a buttery one. It also stays moist longer than pound cake, since olive oil doesn’t firm up in the fridge the way butter does.

If you enjoyed this, try

• this Soft Orange Olive Oil Cake with Fresh Orange Glaze
• Baked Greek Honey Cake with Walnuts and Lemon Syrup