Ingredients
- Unsalted butter, for greasing
- ½ cup (63 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1¼ cups (120 g) almond flour
- ¾ cup (150 g) sugar, plus more for sprinkling
- ½ cup (118 ml) extra-virgin olive oil
- 2 large eggs
- 1 tablespoon orange marmalade or chopped
- ½ cup (118 ml) Beaumes-de-Venise or muscat dessert wine
- ½ pound (226 g) dried black mission figs, quartered
- ½ cup (63 g) muscat or champagne grapes
- Freshly whipped cream, for serving (optional)
How to Make It
- Position a rack in the center of your oven and preheat the oven to 375°F. Butter a 9-inch round cake pan and line it with parchment paper.
- Sift the all-purpose flour, baking powder, salt, and baking soda into a large mixing bowl. Add the almond flour and whisk to combine. Set aside.
- Combine the sugar, olive oil, eggs, and marmalade in a blender or the bowl of a food processor and puree on high until the mixture has doubled in volume and is very light in color. Slowly, with the motor running, pour in the wine and blend just until the wine has been incorporated.
- Make a well in the center of the dry ingredients and pour in the contents of the blender. Gently fold the batter together until no dry bits of flour remain. The batter will be very light and loose in texture, almost like pancake batter.
- Transfer the batter to the prepared cake pan. Arrange the figs and grapes on the surface and sprinkle the fruit with sugar. Bake the cake until the surface has set and the color has just begun to brown, about 20 minutes. Rotate the cake and continue to bake until a cake tester inserted into the center comes out clean, about 30 minutes more. Let the cake cool to warm room temperature before removing it from the pan. Serve it with freshly whipped cream, if desired. This cake keeps well in a sealed container at room temperature for up to 2 days.