Muffin Tin Lemon Fig Olive Oil Cakes Recipe
Lemon and Fig taste delicious together. Baking this traditional Northern Italian dessert in muffin tins makes it easier to make and easier to enjoy. These are perfect for a party.
Equipment
- Non-Stick Cooking Spray
- Muffin Tins
Ingredients
- 2 large Eggs
- 1/4 cup Honey preferably local
- 3 tablespoons Extra-Virgin Olive Oil
- 2 teaspoon organic Lemon Zest
- 2 tablespoon freshly squeezed Lemon Juice
- 1 1/4 cup Almond Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/3 cup chopped Figs
For Serving
- 1 Fig sliced
- Honey-Sweetened Mascarpone Cheese (Recipe Below)
- Easy Homemade Vanilla Fig Jam (Recipe Below) or Store-Bought Fig Jam
Instructions
- Preheat oven to 350°F.
- Spray 4 cups in a jumbo muffin tin for large cakes or 6 - 8 cups in a smaller tin for smaller party-sized cakes with some non-stick spray. Set aside.
- In a large bowl, whisk together the eggs, honey, olive oil, lemon zest and lemon juice until combined. Set aside.
- In a separate bowl, whisk together almond flour, baking powder, baking soda and salt.
- Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free.
- Stir chopped figs into the batter until thoroughly incorporated.
- Divide batter between the 4 jumbo muffin cups or 6 - 8 cups in a smaller tin. Fill cups about 1/2 way up.
- Place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18 - 22 minutes for jumbo cake and about 15 minutes for smaller cakes. Watch carefully, times are approximate and depend on the size of the tins used.
- Remove from oven.
- Allow cakes to cool for 5 - 10 minutes before removing from muffin tin.
- Serve immediately topped with 1 or 2 fig slices and a dollop each or honey-sweetened mascarpone cheese and homemade vanilla fig jam.