Yogurt and Honey Olive Oil Cake with Figs
User Reviews
5
Yogurt and Honey Olive Oil Cake with Figs
Description
The Yogurt and Honey Olive Oil Cake with Figs uses whole milk Greek yogurt and olive oil to yield a moist, tender crumb that stays soft without being heavy. Honey gives natural sweetness, while lemon zest adds brightness. The batter is mixed gently to avoid overworking, preserving a delicate texture. Baking at 325°F results in a golden brown exterior with a clean toothpick test indicating doneness.
Once baked, the cake is cooled briefly before inversion and glazing. The glaze blends powdered sugar, yogurt, and lemon juice into a smooth topping to complement the cake’s moist texture and provide a mild tang. Decorating with fresh figs adds seasonal visual appeal and a juicy counterpoint.
This cake is best stored at room temperature covered to maintain moisture, as refrigeration can dry it out. If refrigerated, bring it back to room temp about 30 minutes before serving to restore flavor and texture. It can be served warm or room temperature, suitable for tea or dessert occasions.
Ingredients
- 1 cup Greek yogurt whole milk, Stonyfield brand
- ⅔ cup olive oil plus more for coating the pan, use a neutral flavored olive oil
- ⅔ cup honey
- 2 teaspoon lemon zest, grated
- 3 egg
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon Greek yogurt whole milk, Stonyfield brand
- 1 tablespoon lemon juice
- fig or other seasonal fruit
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the yogurt, olive oil, honey, and lemon zest. Add the eggs and stir to combine. Add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until the batter is smooth - making sure not to overmix. Just mix until the dry ingredients are JUST incorporated.
- Pour the batter to the prepared cake pan, and gently tap on the counter to release any air bubbles. Bake for 40 to 45 minutes until the top is golden brown and a sharp knife or toothpick comes out clean.
- Transfer the cake to a cooling rack and let it cool for at least 10 minutes. Once slightly cooled, remove the cake from the pan. Invert the cake onto a plate and then flip it back onto a serving plate so it's right side up.
- Whisk together the ingredients for the glaze, powdered sugar, yogurt and lemon juice. Drizzle on top of the cake and let set. Serve warm or at room temperature with fresh figs (or any other seasonal fruit) on top and tons of drizzled honey. Serve.
Notes
- Store this cake covered at room temperature to keep it moist; refrigeration may dry it out.
- If refrigerated, let the cake sit for about 30 minutes before serving to restore flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 66mg | 22% |
| Sodium | 209mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
