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

Recipe by Tamar Haspel.

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The recipe was originally published as Olive-Oil Orange Cake with Poached Figs on

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