LEMON FIG CAKE

Lemon Fig Cake image

Provided by Sheila Anstall

Time 1h5m

Number Of Ingredients 9

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1/2 c olive oil plus more for pan
1/2 c milk
1 large egg
1 1/2 c all purpose flour
3/4 c sugar
1/2 tsp baking powder
1/2 tsp salt
10 oz dried figs coursley chopped (1 1/2 cups)
1 1/2 tsp finely grated lemon peel

Steps:

1. Preheat oven to 350 degrees.Brush a 9 inch pan with a removable bottom with olive oil. Set aside. In a medium bowl whisk together oil milk and egg. Set aside. In a larger bowl whisk together flour sugar B.P and salt. Add the milk mixture and stir well with a rubber spatular until smooth. Gently fold in the figs and Lemon peel. Spread the batter into the prepared baking pan. Put in the oven and Bake at 350 degrees unntil a toothpick comes out clean. Cool in pan 15 minutes before unmolding. Place on a wire rack to cool Cut in wedges to serve.Note You can substitute the figs for dried cherries cranberries apricots or raisins.To keep the cake wrap in plastic wrap at room temperature for 1 day
2. wrap in plastic wrap when cool the cake is very tender and this will stop the crumbs and make it easy to cut.