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Orange Olive Oil Cake with Fig Jam

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Keyword: cake, fig, figs, orange
Servings: 8

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.
    2. 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.
    3. 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.
    4. 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.
    5. Layer the orange slices in a single layer.
    6. In a large bowl, whisk together all the dry ingredients. Add the wet ingredient to the bowl, and stir until well combined. 
    7. Pour batter over fruit layer.
    8. 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
    9. Allow cake to cool completely, then carefully flip over onto a wire rack.
    10. Slice and serve.