Olive Oil & Dried Figs Bundt Cake (Edit recipe)

Preparation

1. Preheat the oven to 160°C / 320°F (fan-assisted if possible)
2. Grease a 10-cup (2.37 L) Bundt pan thoroughly, making sure all ridges and corners are well coated to prevent sticking

Make the Cake

1. In a large measuring jug or bowl, combine the plant-based milk and apple cider vinegar. Let sit for 1–2 minutes to slightly curdle (this mimics buttermilk).
2. Add the quark (or yogurt), lemon zest, vanilla extract, maple syrup, and olive oil. Whisk until smooth and fully combined.
3. In a large mixing bowl, whisk together the almond flour and gluten-free flour, breaking up any clumps with your fingers.
4. Add the baking powder, bicarbonate of soda, cardamom, ginger, and salt. Mix well.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be smooth and pourable — do not overmix.
6. Gently fold in the chopped dried figs, distributing them evenly.
7. Pour the batter into the prepared Bundt pan and level the surface lightly with a spatula.
8. Bake for 35–45 minutes, until golden and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
9. Remove from the oven and let the cake cool in the pan for 15 minutes. Carefully invert onto a wire rack and allow to cool completely before frosting.

Make the Frosting

1. Place your mixing bowl (and beaters) in the refrigerator for 10 minutes.
2. Whip the chilled plant-based cream until soft peaks form.
3. Add the pomegranate syrup and powdered sweetener. Continue whipping until stiff peaks form and the frosting holds its shape.

Decorate

1. Place the cooled cake on a serving plate.
2. Fill a piping bag with about ¼ of the frosting and pipe decorative ribbons around the cake using a leaf tip.
3. Finish with fresh pomegranate seeds.