Rating: 3.4 stars
90 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 17
  • 1 star values: 0

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.

Everyday Food, June 2005

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Recipe Summary

prep:
20 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Dried figs: Using a sharp paring knife, remove any tough stems before chopping the fruit.

Variations

You can substitute other dried fruit, such as raisins, cherries, cranberries, or chopped prunes.

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Reviews (6)

90 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 17
  • 1 star values: 0
Rating: Unrated
10/24/2012
Lemon-Fig cake
Rating: Unrated
07/10/2010
I enjoyed this recipe. I was hesitant about the olive oil-- but it turned out delicious. This cake is very dense and reminds me of stollen. It wasn't too sweet (I think it could be eaten for an energy-rich breakfast), but it was a little dry, so next time I make it I'll serve it with a lemon sherbet.
Rating: Unrated
12/10/2008
GLUTEN FREE VARIATION: -Preheat oven to 325 degrees. (gluten free mixes tend to burn on the outside and be mushy on the inside if cooked at recommended temperature.)- INCREASE THE TIME YOU BAKE BY 10 MIN OR MORE... You can test doneness by the toothpick method- color is not a great indicator on it's own because gluten free flours bake up a different hue then all purpose flour.-Use a 9 inch tart pan -Use Pamela's gluten free Baking and Pancake mix in place of flour. -Omit baking powder.
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Rating: Unrated
09/24/2008
PLEASE, PLEASE, PLEASE start putting nutritional information on your recipes...I am diabetic and NEED TO KNOW...>
Rating: Unrated
09/06/2008
this is great! i didn't have a lemon on hand but it still turned out very tasty. just like a turkish cake i love.
Rating: Unrated
09/06/2008
this is great! i didn't have a lemon on hand but it still turned out very tasty. just like a turkish cake i love.
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