Lemon-Fig Cake

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

1.   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.

2.   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.

3.   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.

4.   Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.

credit to : marthastewart.com