Can you guess what time it is? I’ll give you a hint…
“The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.”
It’s Recipe ReDux time! This month’s challenge had me scratching my head, since my first inclination for recipe development is to think of savory recipes. But I do like to create recipes that are different, simple and enjoyable, and I think that’s exactly what I did here.
I’ve always wanted to try an olive oil cake, and I’m so happy I did! The olive oil make the cake really moist, while the figs bring home the flavor of the holidays. And what cake would be complete without chocolate? These delicious mini cakes are made in a muffin tin, so they are portion controlled, and there’s only 1 tablespoon of sugar in the entire recipe!
[tweetthis]Add this yummy portion-controlled mini #chocolate olive oil #fig cake to any party menu. [/tweetthis]
Makes 8 mini cakes
1/4 cup cocoa powder
1/4 cup hot water
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 mashed banana
1 large egg
1/3 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
6 dried figs, chopped finely
4 dried figs, sliced
- Preheat the oven to 350 degrees F.
- In a small bowl, pour the cocoa powder and hot water. Whisk until well combined, then set aside.
- In a large bowl, combine the flour, sugar, sea salt and baking soda.
- To a separate bowl, add the mashed banana, egg, olive oil and lemon zest. Use a mixer to thoroughly combine the wet ingredients.
- When the wet ingredients are thoroughly mixed, add 1/3 of the flour mixture and continue to mix. After that is incorporated, add another 1/3 of the flour mixture and repeat until all of the flour is mixed in.
- Turn the mixer off, and add the 6 dried figs to the cake batter. Stir with a spoon.
- Spray a muffin tin with cooking spray. Fill each slot 3/4 of the way up with batter. Top with sliced figs. Bake for 20 minutes.