Ingredients:

  • 1 cup (120g) All-Purpose Flour
  • 1 cup (96g) Super-fine Almond Flour
  • 3/4 cup (150g) Brown Sugar, packed
  • 1 1/2 tsp (7g) Baking Powder
  • 1/4 tsp (1.5g) Salt
  • 2 Large Eggs
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1/2 cup (120g) Plain Greek Yogurt
  • 1 tsp (5ml) Vanilla Extract
  • 1/2 tsp (2.5ml) Almond Extract
  • 1 cup (150g) Dried Figs, stemmed and finely diced
  • 1 tbsp (15ml) Lemon Juice
  • 1 tbsp (20g) Honey

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small bowl, toss the diced figs with lemon juice and honey. Let the mixture sit for 10 minutes to macerate.
  3. In a large mixing bowl, whisk together the eggs and brown sugar until the mixture is pale and fluffy.
  4. Stir in the olive oil, Greek yogurt, vanilla extract, and almond extract until the batter is smooth.
  5. Fold in the all-purpose flour, almond flour, baking powder, and salt. Stir just until combined to maintain tenderness.
  6. Gently fold the macerated figs into the batter.
  7. Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and allow the cake to cool on a wire rack before slicing.