Another one of my attempts to merge savory and sweet, one of my favorite things to do.
Soft chocolate cake made with ground almonds and olive oil, studded with dried figs and orange zest.
Fig, Almond and Olive Oil Cake
1 cup chopped dried figs, roughly chopped
zest from one orange, divided
1 cinnamon stick
2 tsp vanilla extract, divided
6 oz soft silken tofu
1 1/4 cup organic sugar
1/2 cup olive oil
3/4 cup cocoa powder, sifted
1 cup sliced almonds, ground into flour
1 1/2 cup AP flour
2 tsp baking soda
1/4 tsp fleur de sel
Preheat the oven to 350. Grease a cake or cupcake pan.
Combine the chopped figs, 1/2 of the zest, 1 cinnamon stick and 1 tsp of vanilla extract in a small sauce pot with 1 cup of water. Bring to a boil and simmer for 5 minutes. Drain the figs from the mixture and set aside.
Blend the tofu with the sugar until completely smooth. Add the olive oil, water and 1 tsp of vanilla extract and blend again.
In another bowl, combine the almond flour, AP flour, baking soda, salt and remaining orange zest.
Fold the dry into the wet and mix to combine. Lastly fold in the figs and fill your baking container 3/4ths of the way.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Drizzle with ganache and garnish with organic powdered sugar.
1/2 cup oat milk
1 cup semi sweet chocolate chips
Bring the oat milk to a simmer. Remove from heat and whisk in the chocolate chips until completely smooth. Pour over the cake and let set.