Lemon and Fig Cake
Adapted from Martha Stewart's recipe
1/2 cup olive oil
1/2 cup buttermilk
1 large egg
juice fom 1 lemon
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 ounces dried figs, stemmed and coarsely chopped
finely grated lemon zest from 1 lemon
Preheat oven to180C.
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, lemon juice and egg; set aside. In a large bowl, whisk together flour, sugar, baking soda, 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. Keep, wrapped in plastic, at room temperature up to 1 day. To serve, cut into wedges.