Casey's Fig and Walnut Olive Oil Snack Cake
A tender olive oil cake folds ripe figs and toasted walnuts into a lightly spiced crumb.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 9 · Difficulty: Easy · Rating: 4.8/5 (94 reviews)
INSPIRED BY
An original late-season cake inspired by the simple olive oil cakes served with fruit at relaxed family gatherings.
Story
When figs are ripe, I like to let them be the sweetest part of a cake. A little cornmeal gives the crumb a sunny texture, and walnuts bring the toasty crunch that makes a second slice tempting. Olive oil keeps the pan cake soft without needing frosting. It is just right with afternoon coffee or a scoop of plain yogurt.
By Casey
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup mild olive oil
- 1/3 cup plain Greek yogurt
- 1 teaspoon finely grated orange zest
- 1 cup chopped ripe figs
- 1/3 cup toasted walnuts, chopped
Instructions
- Heat the oven to 350°F and line an 8-inch square pan with parchment, leaving a little overhang.
- Whisk the flour, cornmeal, baking powder, cinnamon, and salt in a medium bowl.
- In a second bowl, whisk the eggs and sugar until glossy, then whisk in the olive oil, yogurt, and orange zest.
- Fold the dry mixture into the wet mixture just until no dry streaks remain, then gently fold in the figs and walnuts.
- Spread the batter evenly in the prepared pan and bake for 23 to 27 minutes, until golden and a tester in the center comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, lift it out using the parchment, and cut into squares to serve.
Chef Tips
- Use ripe but still-firm figs so they hold their shape in the batter.
- A mild olive oil keeps the cake tender without overwhelming the fruit.
- Toast the walnuts in a dry skillet for 3 to 4 minutes to deepen their flavor.
- Dust cooled slices with a little powdered sugar if you want a sweeter finish.
Cook's Notes
- **Figs:** Choose ripe fruit that still feels firm enough to chop cleanly.
- **Mixing:** Fold gently once the flour goes in so the cake stays tender.
- **Storage:** Keep covered at room temperature for 1 day or refrigerate for up to 4 days.