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.
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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!
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.
- Fresh Produce – Figs, Lemons
- Dairy – Mascarpone Cheese, Eggs
- Honey – try to buy locally produced honey when possible.
- Almond Flour – essentially, very finely ground almonds.
- Baking Powder
- Baking Soda – also known as Bicarbonate of Soda.
- Easy Homemade Vanilla Fig Jam – or you can purchase and use fig jam from a store.
- Jumbo Muffin Pan
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.,).
More Recipes Using Figs
One of the hero ingredients in this dish is figs, so here are some more recipes using the same:
- Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Honey-Roasted Figs with Labneh & Pistachios
- Easy Homemade Vanilla Fig Jam Recipe – which is used to top the cakes in this recipe.
More Cake Recipes
Looking for more cakes to make? Check these recipes out next:
- Lemon Poppy Seed Coffee Cake
- Classic Carrot Cake Recipe with Chopped Pecans
- Apple Pie Layer Cake with Cinnamon Frosting & Walnut Crumble Topping
- You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.
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.
- 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
- ½ c. Mascarpone cheese
- 2 Tbsp honey
- Easy Homemade Vanilla Fig Jam
- Fresh fig slices
- Preheat oven to 180°C/350°F/Gas 4 and line 4 cups in a jumbo muffin tin with muffin liners. Set aside.
- In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside.
- 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.
- Stir chopped figs into the batter until thoroughly incorporated.
- Using an ice cream scoop, divide the batter between the 4 jumbo muffin cups.
- 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.
- Remove from oven and cool for 5-10 minutes before removing from muffin tin.
- 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!
You can also use a smaller muffin tin to make 6-8 cakes, if preferred. For smaller cakes, check for doneness after 15 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
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:
- Appetizer: Strawberry Fennel Salad
- Soup: Gluten-Free Minestrone Soup with Cannellini Beans
- Main Dish: Roasted Shrimp & Broccoli Penne Pasta
- Side Dish: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Beverage: Grapefruit Margaritas
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.