Fig and Chocolate Olive Oil Cake

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

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 409 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups white sugar
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ cup olive oil
• 2 large eggs, lightly beaten
• ½ (8 ounce) container plain yogurt
• 6 medium (blank)s fresh figs, halved

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.

Step 2

Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.

Step 3

Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.

Step 4

Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.

Step 5

Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.