Lemon Fig Olive Oil Cakes

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.

Course Desserts

Cuisine Italian

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 702kcal

Author Michelle Ordever

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.