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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.

Source: Everyday Food, June 2005
Total Time Prep Servings

Ingredients

Directions

Variations

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

Cook's Notes

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

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  • elomariola
    24 OCT, 2012
    Lemon-Fig cake
    Reply
  • annaleeduffield
    10 JUL, 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.
    Reply
  • reerah
    10 DEC, 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.
    Reply
  • dmf4414
    24 SEP, 2008
    PLEASE, PLEASE, PLEASE start putting nutritional information on your recipes...I am diabetic and NEED TO KNOW...>
    Reply
  • delidelikatie
    6 SEP, 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.
    Reply
  • delidelikatie
    6 SEP, 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.
    Reply

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