Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon-Fig Cake 3.4 (90) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 16, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 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. Ingredients ½ cup olive oil, plus more for pan ½ cup milk 1 large egg 1 ½ cups all-purpose flour, (spooned and leveled) ¾ cup sugar ½ teaspoon baking powder ¼ teaspoon salt 1 package (10 ounces) dried figs, stemmed and coarsely chopped (about 1 ½ cups) 1 ½ teaspoons finely grated lemon zest (from 1 lemon) Directions 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. 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. Rate it Print