Olive oil has a subtle fruitiness that works suprisingly well in desserts. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Everyday Food, June Summer 2005
- Prep Time 20 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 8
- 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)
- 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.
Dried figs: Using a sharp paring knife, remove any tough stems before chopping the fruit.
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