Figs double cream and olive oil cake

I have abundant figs. Here’s another creation with figs. I make figs cake with double cream as my double cream is going to expire in 3 days. It’s moist, delicious and simple quick to make.

Thanks to God for the figs and creative idea. I am grateful to have abundant figs. This cake is great for afternoon tea and you can serve it with extra figs and tea. Let’s bake!!!


6 -8 medium figs, washed, drained and stem removed
150 g caster sugar
3 eggs
300 ml double cream, divide
60 ml extra virgin olive oil
230 g plain flour
1½ Tbs baking powder
1 tsp vanilla extracts
Some water (OPT)


Preheat the oven to 180 degrees C. Grease and line a 13 cm x 28 cm loaf tin with baking paper. Blend figs with 150 ml double cream until puree with some water so not too thick.

Beat sugar and eggs in a bowl until creamy. Add remaining double cream, oil, flour and baking powder. Mix until smooth, then stir in vanilla. Gently stir in pureed figs, the pour into the prepared tin. Bake for 40-45 minutes or until a skewer comes out clean.

Cool in the tin then turn out onto a rack to cool completely. Serve as it is or extra fresh figs. If you like baked figs with rum, honey and cinnamon. Goes well with tea.

Note: You can use yoghurt if you prefer, so use 125 g thick yoghurt. You can use strawberries, blueberries or blackberries or any fruits you can get. You might want to add almond flakes and icing sugar. I do not add them. I prefer just plain figs double cream and oil cake.



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