Scale
Ingredients
- 2 large eggs, room temperature
- 2/3 cup sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup extra virgin olive oil
- 1/3 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1–1/2 cups unbleached all-purpose flour (I used 3/8 cup amaranth flour + 1-1/8 cups AP flour)
- 3/4 teaspoon baking powder
- pinch kosher salt
- zest of one lemon
- 6 fresh figs, chopped (I used Brown Turkey figs)
Instructions
- Preheat the oven to 350F. Butter a 9-inch round cake pan and set aside.
- In a large bowl, mix the eggs and sugar using an electric mixer until they are thick and pale yellow. Add the butter, oil, milk and vanilla extract, then mix until it’s blended.
- In a separate bowl, mix the flour, baking powder, salt and lemon zest. Stir the flour into the egg mixture with a spatula until well incorporated. Stir 3/4 of the chopped figs into the batter, then pour the batter into the prepared pan.
- Bake the cake for 15 minutes, then arrange the rest of the figs on the top of the cake. Bake for 30-35 minutes, until the top is golden brown. Serve with coffee or tea.