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Gallery Lemon-Fig Cake Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8
Ingredients Ingredient Checklist 1/2 cup olive oil, plus more for pan 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)
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.
Gallery Lemon-Fig Cake
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8
Gallery
Lemon-Fig Cake
Lemon-Fig Cake
Lemon-Fig Cake
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 8
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup olive oil, plus more for pan 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 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.
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.
Reviews (6)
Add Rating & Review 90 Ratings 5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
Reviews (6)
Add Rating & Review 90 Ratings 5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
Add Rating & Review
90 Ratings 5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
90 Ratings 5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
90 Ratings 5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
5 star values: 16 4 star values: 21 3 star values: 36 2 star values: 17 1 star values: 0
Martha Stewart Member Rating: Unrated 10/24/2012 Lemon-Fig cake Martha Stewart Member Rating: Unrated 07/10/2010 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. Martha Stewart Member Rating: Unrated 12/10/2008 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. Martha Stewart Member Rating: Unrated 09/24/2008 PLEASE, PLEASE, PLEASE start putting nutritional information on your recipes...I am diabetic and NEED TO KNOW...> Martha Stewart Member Rating: Unrated 09/06/2008 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.Martha Stewart Member
Rating: Unrated 10/24/2012
Lemon-Fig cake
Rating: Unrated
Rating: Unrated 07/10/2010
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.
Rating: Unrated 12/10/2008
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.
Rating: Unrated 09/24/2008
PLEASE, PLEASE, PLEASE start putting nutritional information on your recipes…I am diabetic and NEED TO KNOW…>
Rating: Unrated 09/06/2008
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.
All Reviews for Lemon-Fig Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Fig Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
