Olive-Oil Orange Cake with Poached Figs

Olive Oil Orange Cake with Poached Figs
Mark Boughton/styling: Teresa Blackburn
  • Yield: 9 servings


1 1/2cups all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1cup sugar
3 eggs
1/2cup orange juice
Finely grated rind of 1 orange
3/4cup olive oil
1/2cup chopped dried figs (about 12 figs)
1/4cup orange liqueur OR 2 tablespoons orange juice concentrate
1/4cup water
1tablespoon sugar


  1. Preheat the oven to 350F and oil an 8-inch square pan.
  2. To prepare the cake, whisk together flour, baking powder, baking soda and salt.
  3. Combine sugar and eggs. Beat with an electric mixer a medium-high speed until fluffy, about 3 minutes. Mix in orange juice and rind. Reduce speed to low, and add olive oil in a slow stream.
  4. Add flour mixture and stir just until combined. Pour into prepared pan. Bake about 35 minutes, until golden and a knife inserted in the center comes out clean.
  5. To prepare figs, combine all ingredients in a saucepan over medium heat. Simmer until the liquid is syrupy, 10 to 15 minutes. Serve warm over cake.