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Recipe Card Series - Dessert

Olive Oil Fig Chiffon Cake

This cake is ideal for gatherings or as a special treat for yourself. Its sophisticated flavors and inviting appearance are sure to impress your guests, making it a memorable centerpiece for any occasion.

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Recipe by Chef Justin Lewis

Chef Justin Lewis serves as the Director of Food Services for Riboli Family Wines. He oversees the culinary and dining programs across the family’s tasting rooms and restaurants in Los Angeles and Paso Robles, including locations like Jada Vineyard & Winery.

Chef Lewis brings a seasonal, locally-focused approach to the Riboli family's California estate properties, highlighting the agricultural bounty of the Central Coast. His background prior to joining the Riboli family includes notable roles in the local California food and wine scene

Outside of his work with the Riboli family, Chef Lewis and his fiancée are first-generation farmers focused on regenerative agriculture, where they raise heritage breeds like Navajo-Churro sheep. Check out their Instagram page.


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This delightful fig chiffon cake is perfect for any occasion, offering a unique blend of flavors that will surely impress your guests. The Riboli estate olive oil adds a subtle richness to the cake, while the fresh figs provide a naturally sweet and slightly tangy complement. Garnishing with bruleed figs not only enhances the visual appeal but also introduces a caramelized texture that contrasts beautifully with the light and airy chiffon.

Ingredients

For the Cake

  • 1 1/4 cup flour
  • 1 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup Riboli estate olive oil
  • 1/2 cup water
  • 6 Rosemary Farm eggs, separated
  • 1 tsp cream of tartar

For the Icing

  • 1lb powdered sugar
  • 1/4 cup milk

For the Garnish

  • 2lb fresh figs plus sugar to brûlée

Instructions

  1. Separate egg whites and egg yolks; set egg whites aside.
  2. Combine all ingredients except egg whites and whisk to combine.
  3. Whisk egg whites to stiff peaks.
  4. Fold egg whites gently into mixture until combined.
  5. Bake at 350 for 10 minutes until golden brown; toothpick should come out clean from the center of the cake.
  6. Combine powdered sugar and milk for icing the cake once cool
  7. Cut fresh figs and dust with sugar; brûlée before garnishing your cake.
  8. Slice and serve!

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