Lemon Fig Olive Oil Cake

Christmas for me involves a lot of baking, cooking and hopefully gifts. This past week, my husband had his annual office Xmas potluck luncheon and I volunteered to bake him something. The recipe has been adapted from Martha Stewart's cookbook and is one that incorporates our family's favorite dry fruit - Figs!!! Blended in lovely cake batter with a hint of lemon for that 'citrusy' freshness and the fruitiness from the olive oil, this cake turned out be a nice hit at the potluck party !


Makes One 9 inch cake

Ingredients
1/2 cup olive oil, plus some more for the pan (Refer notes)
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)

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 over-mix). 
• Gently fold in figs and lemon zest.
• Spread batter in prepared pan. Bake until golden and a toothpick inserted in center comes out clean, about 35 to 40 minutes.
• Cool in pan for 15 minutes before unloading cake onto a wire rack to cool completely. To serve, cut into wedges.

Note & Tips

• Olive oil has a subtle fruitiness that works surprisingly well in desserts. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
• Use a very good quality olive oil as this key ingredient determines the taste of your cake.

Sending this recipe to Manic Monday Party at Bobbi Kozy Kitchen