Roasted Fig & Ricotta Olive-Oil Cake with Honey-Thyme Glaze
A light Mediterranean-style loaf made with fruity olive oil, creamy ricotta and fresh orange zest, baked until golden, then topped with jammy roasted figs and a warm drizzle of thyme-infused honey. Rustic, fragrant and not overly sweet — perfect with afternoon coffee.
Ingredients (9-inch / 23 cm springform) • 1 cup (250 g) whole-milk ricotta, room temp • ¾ cup (180 ml) extra-virgin olive oil • ¾ cup (150 g) granulated sugar • 3 large eggs • Zest of 1 orange (≈ 1 Tbsp) • 1 tsp vanilla extract • 1 ¾ cups (220 g) all-purpose flour • 2 tsp baking powder • ¼ tsp fine salt • 6 fresh figs, halved • 1 Tbsp turbinado sugar (for fig tops)
Honey-thyme glaze • 3 Tbsp runny honey • 1 Tbsp water • 3 small thyme sprigs
Instructions 1. Prep – Heat oven to 350 °F / 175 °C. Grease and line the base of a 9-inch springform pan with parchment. 2. Wet mix – Whisk ricotta, olive oil and sugar until smooth. Beat in eggs one at a time, then orange zest and vanilla. 3. Dry mix – In a separate bowl whisk flour, baking powder and salt. Fold into wet batter just until combined (batter will be silky). 4. Assemble – Scrape into pan; lightly smooth. Nestle fig halves cut-side up across the top; sprinkle figs with turbinado sugar for caramelised edges. 5. Bake – 40 – 45 min until a tester at centre comes out clean and the cake is deep golden. Cool 10 min; release ring and cool to room temp. 6. Glaze – Simmer honey, water and thyme 1 min; discard thyme. Brush warm glaze over figs and cake surface. Slice and serve.
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