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Home Recipes
Dessert & Treat

Lemon Fig Cake

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)

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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