Fig and chocolate olive oil cake

    1 hour 10 min

    This is a delectable combination of flavours, perfect for when figs are in season. The chocolate sponge is light but flavourful, thanks to the yoghurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yoghurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.


    Greater London, England, UK
    9 people made this

    Serves: 8 

    • 175g caster sugar
    • 2 eggs, lightly beaten
    • 115g natural yoghurt
    • 120ml olive oil
    • 1 teaspoon vanilla extract
    • 140g plain flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 6 fresh figs, halved

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease an 18cm square cake tin or a 20cm round cake tin, and line with baking parchment.
    2. Mix together the sugar, eggs, yoghurt, oil and vanilla. Sift over the flour, cocoa powder and baking powder. Fold together gently.
    3. Lay the figs, cut side down, over the bottom of the cake tin. Spoon the cake mixture over the figs and level the top with the back of a spoon.
    4. Bake for 50 minutes or until firm to the touch, covering with foil after 30 minutes if the cake begins to brown too much.
    5. Leave the cake in the tin for about 15 minutes, then turn out onto a serving platter, and peel off the baking parchment.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)