Orange, Olive Oil & Fig Ring Cake

Ever since I saw Jamie Oliver's  "Fig & Olive Oil Cake" in his 2011/2012 Recipe Year Book I've wanted to make it but I was put off by the high price of figs in my local supermarket. So when I saw some lovely fresh figs at the market the other week, at a fraction of the supermarket price, the not-quite-forgotten recipe from more than 3 years ago popped into my head.

As usual, I made a few modifications.
1. I made mine in a ring mould as I find cakes cook much more quickly and evenly than in a loaf tin.
2. Jamie's recipe sounded very wet with all the orange juice and milk so I reduce some of the liquid content.
3. I used less sugar.
4. I didn't have enough ground almonds so I used 25g less and 25 more flour.
5. I only had one orange.
6. I used self-raising flour instead of plain so reduced the amount of baking powder required.

The result was a very delicious and strangely satisfying cake that went down a treat with a fresh cup of tea and was equally as moist and tasty the next day. I will be making this again, that's for sure! And Marco Baby loved it too!

My recipe, including modifications is below.

Orange, Olive Oil & Fig Ring Cake
Serves 8

Ingredients:
225g self raising flour
100g ground almonds
1/2 teaspoon baking powder
200g unrefined caster sugar
3 large eggs
zest of 1 lemon
zest and juice of 1 orange
120ml extra virgin olive oil
60ml milk
4 figs, quartered
3 tablespoons honey

Method:

• Pre-heat the oven to 180°C / 356F / Gas Mark 4.
• Grease and flour a cake ring.
• Put the flour, almonds and baking powder in a large bowl and mix.
• In a food processor mix the suagr and eggs until fluffy.
• Add the zest, juice, oil and milk and blend for a couple of seconds.
• Tip into the flour/almond mix and fold in.
• Pour the batter into your cake mould and bake for about 20 minutes.
• Now put the figs on the top, drizzle with honey and bake for a further 10-15 minbutes until the sponge is cooked through.
• Allow to cool for about 10 minutes before turning from the mould.
• Delicious served with a dollop of mascarpone.