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Lemon Fig Olive Oil Cakes
With these delectable Lemon Fig Olive Oil Cakes, you’ll feel like you’ve traveled to the Mediterranean. They’re the ideal way to incorporate fresh ingredients into your baking to create a unique dessert that will impress everyone. The use of olive oil in this recipe is essential because it imparts a deep, fruity flavor to the light, delicate cake.
With the use of almond flour, you can make a healthier version of the classic Lemon Fig Cake. It comes out to only 10 net carbs, and this can be reduced even further by substituting honey for a keto-friendly sweetener like stevia or monk fruit.
It makes four large, hearty muffins, but they can also be made into smaller cupcakes if you prefer a more delicate presentation. To finish them off, I spread my homemade Vanilla Fig Jam on top.
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Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Ingredients
- Cooking spray with a nonstick coating
- 2 large eggs (approximately)
- 14 c. honey, preferably from a local source
- 3 T. extra-virgin olive oil (optional).
- 2 tablespoons organic lemon zest
- 2 tbsp. freshly squeezed lemon juice
- 1 / 4 cup ground almonds
- 12 teaspoon baking powder
- 14 teaspoon baking soda
- 14 tbsp. table salt
- a third cup of chopped figs
Instructions
1. Preheat the oven to 350°F and spray four muffin cups in a jumbo muffin tin with nonstick spray to prevent sticking. Make a mental note to put it aside. Note: If you prefer, you can make the cakes in a smaller muffin tin, which will yield 6-8 cakes. When baking smaller cakes, check to see if they’re done after 15 minutes.
2. In a large mixing bowl, combine the eggs, honey, olive oil, lemon zest, and lemon juice until well combined. Make a mental note to put it aside.
3. In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt until well combined. 4. Fold the dry ingredients into the wet ingredients in a slow, steady motion. Pour in the milk and continue to stir until the batter is smooth and lump-free.
4. Fold in the chopped figs until they are completely incorporated into the batter. Then, bake for 18-22 minutes, until the cakes are golden on top and a toothpick inserted into the center comes out clean, depending on how large your muffin cups are.
5. Remove from the oven and allow to cool for 5-10 minutes before removing from the muffin tin. 6. Pour over some honey-sweetened mascarpone cheese and top with homemade vanilla fig jam, if desired, and serve right away. Enjoy!
Nutrition Information:
Yield:
4
Amount Per Serving: Calories: 697
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