There are hundreds of iterations of a basic olive oil cake. Some use liquor or lemon or paint them in a sugar syrup afterwards. They are a great base for any sort of seasonal fruit and pair beautifully with a cup of coffee. Figs have a short season and can be tough to find. A mix of berries, fresh persimmons or pears tossed with a bit of runny honey (or even briefly sautéed to soften!) will work here too.

An oil-based cake stays moist and tender even if made a day in advance, so this is a great make-ahead option. We’re helping the whipping cream hold its shape longer with the mascarpone, an Italian cream cheese, so that may also be made a day or two in advance without losing much integrity.