Wednesday, June 16, 2010

Lemon-Fig Cake

Lemon and Fig Cake
Originally uploaded by gummychild
Made these mini cakes for my mom's birthday last weekend! ^_^ They were delicious, and not too sweet (she always complains that baked items are way too sweet, hee hee...), so it was perfect!

Because I didn't have a full cake pan and baked them in mini sized ones, they were kinda like giant muffins...but still good, and would be extra tasty with coffee, tea, or hot cocoa. ^_^

This is from Martha Stewart's little magazine book of recipes, Everyday Food, the Holiday Baking 2007 Edition. =)


- 1/2 Cup olive oil
- 1/2 Cup milk
- 1 large egg
- 1-1/2 Cups all purpose flour
- 3/4 Cup sugar (I used only 1/2 a cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (about 7-10 ounces) of dried figs, stemmed and coarsely chopped up (about 1-1/2 Cups)
- 1-1/2 teaspoons of finely grated lemon zest (from 1 lemon)


1. Preheat oven to 350 degrees F. Brush a 9" tart pan with a removable bottom with some oil, or use a cake pan lined with parchment paper on the bottom.

2. In a medium bowl, whisk the oil, milk, and egg.

3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

4. Add the milk mixture into the bowl of dry ingredients and stir until smooth. Don't overmix! Gently fold in the figs and lemon zest.

5. Spread the batter into the pan, and set the pan on a rimmed baking sheet. Bake until golden and a toothpick inserted into the center comes out clean, about 35 to 40 minutes.

6. Cool in the pan for about 15 minutes before unmolding the cake onto a wire rack to cool completely. To serve, cut into wedges. The cake can be stored, wrapped well in plastic, at room temperature for up to one day.

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