Lemon and Fig Olive Oil Cakes with Mascarpone & Vanilla-Fig Jam

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I think we can class these delightful Lemon and Fig Olive Oil Cakes as a healthy treat! They are made with lemons, olive oil, honey, almond flour, and chopped figs so they are packed full of honest, wholesome ingredients. Serve with mascarpone and vanilla fig jam for a delicious snack or healthier choice dessert.

Lemon and fig mini cakes in muffin liners topped with a slice of fresh fig. Text overlay says"Lemon Fig Olive Oil Cakes". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Lemon and Fig Olive Oil Cakes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

These lemon and fig olive oil cakes are the perfect dessert after an Italian feast!

The fresh flavors of lemon and fig complement each other beautifully in these light, moist mini cakes (which are actually jumbo muffin size!).

For added decadence, they can be topped with a dollop of mascarpone and a spoonful of vanilla-fig jam (try our easy homemade vanilla fig jam recipe), or you could finish them simply with a slice or two of fresh fig.





The delightful lemon and fig cakes are really quite simple to make and are ready, start to finish, in around 30 minutes.

You could even make them cupcake size for any occasion, whether it be a potluck at work or brunch with your family on Sunday morning. You’ll have everyone begging for more!

Lemon Fig Cakes with Fig Jam & Mascarpone
Sliced Figs

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Recipe for Lemon Fig Muffins

More Recipes Using Figs

One of the hero ingredients in this dish is figs, so here are some more recipes using the same:

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More Cake Recipes

Looking for more cakes to make? Check these recipes out next:

How To Make Lemon & Fig Olive Oil Cakes with images of 6 steps making the cakes - sliced figs; eggs in a bowl; liquid mixture; chopped figs added to mixture; scooping mixture with ice cream scoop; and cake mixture in muffin liners in pan.

Recipe Tips

  • You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.
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How Do I Make Lemon and Fig Olive Oil Cakes?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

How to Make Lemon Fig Olive Oil Mini Cakes

Lemon Fig Olive Oil Cakes

Yield: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

I think we can class these delightful Lemon and Fig Olive Oil Cakes as a healthy treat! They are packed full of honest, wholesome ingredients.

Ingredients

  • 2 large eggs
  • ¼ cup honey
  • 3 Tbsp olive oil
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1¼ cup almond flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup chopped figs

For serving

Instructions

  1. Preheat oven to 180°C/350°F/Gas 4 and line 4 cups in a jumbo muffin tin with muffin liners. Set aside.
  2. In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.

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  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.

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  4. Stir chopped figs into the batter until thoroughly incorporated.

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  5. Using an ice cream scoop, divide the batter between the 4 jumbo muffin cups.

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    Filled Muffin Cases
  6. Place the preheated 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.

    Baked Lemon Fig Cakes in Pan
  7. Remove from oven and cool for 5-10 minutes before removing from muffin tin.
  8. Serve immediately with a slice of fig on top, or with some honey-sweetened mascarpone cheese (combine the mascarpone and honey in a bowl) and homemade vanilla fig jam, if desired. Enjoy!

    How to Make Lemon Fig Olive Oil Mini Cakes

    Recipe for Lemon Fig Olive Oil Muffins

Notes

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

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 702Total Fat: 56gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 169mgSodium: 568mgCarbohydrates: 44gFiber: 5gSugar: 35gProtein: 13g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

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