`Fig & Olive Oil Cake with Cognac Glaze - Olive Oil Times

Fig & Olive Oil Cake with Cognac Glaze

This recipe uses a blend of two figs, Mission and Adriatic. Paired with a nice robust olive oil, the balance of sweet and spice makes for an intriguing dessert!
Fig & Olive Oil Cake with a Cognac Glaze
Fig & Olive Oil Cake with a Cognac Glaze
By Christina Mercado
Sep. 10, 2020 14:50 UTC

It is said that figs are one of the first crops cul­ti­vated by humans, and they have been men­tioned through­out his­tory in our lit­er­a­ture. Native to the Mediterranean and the Middle East, they have now trav­eled the world. From Missions to Kodotas and Brown Turkeys — with their honey-like sweet­ness, they are an ancient, deli­cious treat on their own.

Using a high-qual­ity olive oil instead of but­ter adds just a touch of del­i­cate fruiti­ness that com­pli­ments the sweet fig notes.


Fig & Olive Oil Cake with a Cognac Glaze

Course: DessertCuisine: MediterraneanDifficulty: Medium


Prep time


Cooking time



This time of year figs are abun­dant as we enter their sec­ond har­vest sea­son. This recipe uses a blend of two figs, Mission and Adriatic, how­ever, any vari­ety can take their place. Paired with nice del­i­cate olive oil, the bal­ance of sweet and spice makes for an intrigu­ing dessert!


  • 2 1/4cupsalmond flour, toasted

  • 1/2tspgin­ger pow­der

  • 1/4tspcin­na­mon pow­der

  • 1/4tspcar­damom pow­der

  • 1 1/2tsporange zest

  • 1tspbak­ing pow­der

  • 3/4tspbak­ing soda

  • 1/2tspsea salt

  • 1/4cupextra-vir­gin olive oil

  • 1/2cupraw honey

  • 1 1/2cupsfigs, chopped

  • Cognac Glaze
  • 1/4cupraw honey

  • 1/4cuplight brown sugar

  • 4Tbspbut­ter, unsalted

  • 2 1/2Tbspcognac

  • 1/8tspsea salt

  • Garnish (optional)
  • 5eachfigs, whole

  • 1pieceorange zest

  • 1/2tspsea salt, large flake


  • Preheat oven to 325°F and place rack in the cen­ter of the oven. Spray and flour a 9‑inch round pan.
  • In a large bowl com­bine almond flour, spices, bak­ing soda, bak­ing pow­der, orange zest, and salt. In another bowl mix together honey, eggs, and olive oil until smooth.
  • Mix the wet ingre­di­ents into the dry, just until blended. Fold in the fig pieces.
  • Pour bat­ter into the cake pan and place in the cen­ter rack of the oven. Bake for 40 – 45 min­utes. When done cake should be firm and a tooth­pick should come out clean.
  • Set cake aside to cool for 15 min­utes before remov­ing it from the pan.
  • Cognac Glaze
  • In a small pan com­bine honey and brown sugar. Cook over medium heat until sugar is com­pletely dis­solved.
  • Remove the pan from the heat and add but­ter, cognac and salt. Continue to mix until the but­ter is com­pletely melted and com­bined into the glaze.
  • Place cake, inverted, on a wire rack (or plate) and pour the glaze over the top. Let sit for 10 min­utes, then col­lect the excess glaze and pour over the top once more. Let it sit for 10 min­utes. This allows the cake time to absorb some of the glaze!
  • To Decorate the Cake
  • Cut two figs in half, and then slice into 1/8 inch pieces. Dice the sec­ond two figs into small pieces. Cut the last fig in half length­wise.
  • Place the slices of figs around the base of the cake. In the cen­ter of the cake place a spoon­ful of the diced figs with the halved fig on top. Add the piece of orange zest and sprin­kle the sea salt over the entire sur­face.


  • Try with a del­i­cate or medium-inten­sity Mission olive oil to add a spicy and fruity layer to this cake!

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