Lemon Fig Cake Recipes

LEMON-FIG CAKE

Lemon-Fig Cake image

Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h30m

Number Of Ingredients 9

Ingredients

1/2 cup olive oil, plus more for pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (10 ounces) dried figs, stemmed and coarsely chopped (about 1 1/2 cups)
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

Steps:

Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.

Nutrition Facts : Calories 384 g, Fat 15 g, Fiber 4 g, Protein 5 g

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