Food Recipes Desserts Cake Olive Oil–Almond Cake with Fig Jam–Mascarpone Whipped Cream 5.0 (2) 2 Reviews This rustic olive oil cake pairs a moist, citrus-scented crumb with a crisp almond topping and a cloud of fig-mascarpone whipped cream. By Hannah Welton Hannah Welton Hannah Welton leads the laminated pastry program at Weltons Tiny Bakeshop in Charleston, where she crafts flaky pastries like cardamom sugar kouign-amann alongside savory specialties baked by her husband, Zachary Welton. After 18 years of ballet training in Houston, Hannah Welton transitioned into professional kitchens, cooking at Underbelly under 2013 F&W Best New Chef Chris Shepherd before joining Husk, where she chose the hot line over pastry. Today, she brings that savory foundation to every pastry she creates, layering classic techniques with the depth of flavor and thoughtful ingredient sourcing that define the bakery’s distinctive style. Food & Wine's Editorial Guidelines Published on September 15, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley Active Time: 25 mins Total Time: 2 hrs 50 mins Servings: 8 to 10 Jump to recipe Olive oil creates a moist, tender crumb, while orange zest and almond extract add subtle citrus and nutty flavor to every bite.A topping of sliced almonds and turbinado sugar bakes into a crisp, crackly crust that contrasts beautifully with the moist cake.Fig-mascarpone whipped cream adds a lightly tangy, fruity finish that balances the cake’s richness without making it overly sweet. This rustic olive oil cake from 2026 F&W Best New Chef Hannah Welton is simple to prepare but full of thoughtful details. Orange zest and almond extract subtly perfume the moist, olive oil–rich crumb, while a topping of sliced almonds and turbinado sugar bakes into a crisp, crackly crust. Served with a cloud of mascarpone whipped cream swirled with fig spread, the cake strikes a balanced sweetness, making it equally well suited for an afternoon snack or an understated dessert. Does this recipe require an electric mixer? An electric mixer makes quick work of both the cake batter and the mascarpone whipped cream, but it’s not essential. You can mix the batter by hand with a sturdy whisk and a little extra effort. If you’re using a stand mixer, use the whisk attachment for both the cake and whipped cream; if you’re using a hand mixer, the standard beaters work well. Notes from the Food & Wine Test Kitchen For the smoothest, most luxurious whipped cream, use a fig spread rather than a chunky preserve. We found that Fromage Ami Fig Spread blended more seamlessly than Bonne Maman Fig Preserves and gave the whipped cream a richer color.For an extra layer of fruit flavor, serve each slice with an additional spoonful of fig spread.Swap the orange zest and juice for lemon if you prefer a brighter citrus profile.When inverting the cake, work over a large rimmed baking sheet or the sink to catch any almonds and turbinado sugar that may loosen from the crisp topping. Keep Screen Awake Ingredients Cake 3 large eggs 1 cup granulated sugar 1 tablespoon grated orange zest plus 1/4 cup fresh orange juice 1 teaspoon almond extract 1 teaspoon fine sea salt 3/4 cup extra-virgin olive oil, plus more for greasing 2 cups all-purpose flour (about 8 1/2 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup whole milk 3/4 cup sliced natural almonds 2 tablespoons turbinado sugar Fig Jam-Mascarpone Whipped Cream 1/2 cup fig spread or jam 4 ounces mascarpone cheese 1/2 teaspoon vanilla bean paste (such as Heilala) 1/4 teaspoon fine sea salt 1 cup heavy cream Directions Make the cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with olive oil. Line bottom of pan with parchment paper; brush parchment with olive oil. Set aside. Beat eggs, granulated sugar, orange zest and juice, almond extract, and salt in a large bowl with an electric mixer on medium speed until smooth and frothy, 1 to 2 minutes. Slowly add olive oil, beating on medium speed until smooth and emulsified, about 1 minute. Sift together flour, baking powder, and baking soda into a medium bowl. Add flour mixture to oil mixture in mixing bowl alternately with milk, beating on low speed until just combined. Pour mixture into prepared cake pan. Sprinkle top evenly with sliced almonds and turbinado sugar. Place cake pan on a large rimmed baking sheet. Bake until a wooden pick inserted into center of cake comes out clean, 40 to 45 minutes. Let cake cool in cake pan on a wire rack for 15 minutes. Run a small knife around edges to loosen cake from pan. Working over a large rimmed baking sheet, carefully invert cake from pan. Remove parchment paper, and invert cake again onto wire rack. Let cool completely, about 1 hour and 30 minutes. Meanwhile, make the fig jam–mascarpone whipped cream: Beat fig spread, mascarpone, vanilla paste, and salt in a large bowl with an electric mixer on low speed until smooth, about 1 minute. Add heavy cream; beat on medium speed until medium peaks form, 1 to 2 minutes. Cover and refrigerate until ready to serve. Slice and serve cake with a dollop of fig jam–mascarpone whipped cream. Make ahead The mascarpone helps stabilize the whipped cream, but it’s best enjoyed within eight hours of preparing and refrigerating it. Store the cake in an airtight container at room temperature for up to four days, or freeze it, tightly wrapped, for up to two months. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.