Orange Olive Oil Cake with Fig Jam

This Orange Olive Oil Cake with Fig Jam is moist, citrusy, and packed with rich flavor. Made with olive oil, fresh orange, and sweet fig jam, this elegant dessert is perfect for brunch, holidays, or anytime baking.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: Orange Olive Oil Cake with Fig Jam

Servings:

Calories: 198kcal

Author: Sharon Farnell

Equipment

parchment paper
9" cake pan
baking sheet/sheet pan
cooking spray

Ingredients

Fruit layer

2 medium sized cara cara, naval or blood oranges
2 tablespoon fig spread /jam
1 tablespoon water

Cake

½ cup granulated organic cane sugar
¾ cup all-purpose flour
1 teaspoon baking powder
a pinch of salt
¼ cup low fat vanilla greek yogurt
2 large eggs, beaten
½ teaspoon vanilla extract
¼ cup good extra virgin olive oil
¼ cup fig spread/jam

Instructions

Preheat oven to 350°F.
Spray a 9 inch cake pan with cooking spray, then line with parchment paper so that it covers the bottom and goes up the sides of the pan. Fold parchment paper so that it hugs the sides of the pan. Spray the parchment with non-stick spray.
With the skin still on, slice citrus ¼ inch thick slices. Use a paring knife to carefully remove the skin from the citrus slices. Doing it this way will ensure your oranges slices stay intact and do not break apart when you slice them.
Mix together 2 tablespoon fig spread or jam with 1 tablespoon water to give it a thinner consistency. Spread along the bottom of the parchment lined pan.
Layer the orange slices in a single layer.
In a large bowl, whisk together all the dry ingredients. Add the wet ingredient to the bowl, and stir until well combined.
Pour batter over fruit layer.
Place cake pan on a baking sheet, and bake for 30-35 minutes on the middle rack, until a toothpick inserted in the center comes out clean
Allow cake to cool completely, then carefully flip over onto a wire rack.
Slice and serve.

Nutrition