Delicious Orange Blossom Cake with Figs and Olive Oil

Fragrant, moist, and full of Mediterranean warmth — this cake celebrates the floral sweetness of orange blossom and the natural beauty of ripe figs. The olive oil keeps it rich and tender, while yogurt gives it a subtle tang and perfectly soft crumb.

There’s something timeless about the scent of orange blossom — that delicate floral note that instantly brings calm, warmth, and sunshine to the kitchen. This cake captures that mood perfectly: soft, fragrant, and gently sweet with ripe figs layered on top like nature’s own decoration.
Whether baked in a bundt pan for rustic charm or as a round cake for a touch of finesse, this recipe celebrates simplicity, texture, and scent — the essence of slow, soulful baking.

It’s the kind of cake that feels luxurious without trying too hard — delicate enough for afternoon tea and beautiful enough to take center stage at a dinner table.

Preparation time: 20-25 minutes
Baking time: 30-45 minutes
Serves: 6-7

Ingredients

• All-purpose flour 190 g
• Large eggs (approx. 110 g total) 2
• Fine sugar 150 g
• Extra virgin olive oil 120 ml
• Plain Greek yogurt (or thick plain yogurt) 130 g
• Zest of 1 medium orange
• Orange blossom water 1½ tsp
• Baking powder 1½ tsp
• Baking soda ¼ tsp
• Pinch of salt
• Fresh figs, sliced 4–5
• Labneh (whipped) 3 tbsp
• Honey, for drizzle 1 tbsp
• Optional: crushed pistachios or edible flowers

Method

1. Preheat the oven to 350°F (175 °C). Grease and line a 20 cm bundt pan or a loaf tin with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
2. Set aside. In a large bowl, beat the eggs and sugar until pale and slightly thick. Slowly drizzle in the olive oil while whisking to create a smooth emulsion.
3. Add yogurt, orange zest, and orange blossom water. Mix gently. Fold the dry ingredients into the wet mixture in two additions.
4. Stir until just combined — the batter should look silky and smooth but not overmixed. Pour the batter into the prepared pan. Bake for 35–40 minutes, or until golden and a skewer inserted into the center comes out clean. (Loaf pans may take slightly longer.)
5. While still warm, brush the top with honey for a beautiful sheen. Cool completely before frosting with whipped labneh and topping with fresh sliced figs.
6. Garnish with crushed pistachios or edible flowers if desired.