Fig, Lemon, and Olive Oil Cake
- 8 oz of finely chopped and stemmed dried figs, (Turkish or Greek if you can get them) 8 oz if you don't have a scale is about 1 and 1/2 cups.
- 3 Tbs of freshly squeezed orange juice
- 3 Tbs of Grand Marnier (or 3 more Tbs of orange juice)
- 1 and 1/2 cups of whole wheat pastry flour
- 3/4 tsp of baking powder
- 1/4 tsp of sea salt
- 1 large egg at room temperature
- 1/2 cup of honey
- 1/2 cup of extra virgin olive oil
- 1/2 cup of whole milk
- 1 Tbs of grated lemon zest
- powdered sugar for dusting
- This recipe is vegetarian
- Produce
- Figs, dried (8 oz)
- Lemon, zest (1 Tbs)
- Cooking & Baking
- Baking powder (3/4 tsp)
- Honey (1/2 cup)
- Olive oil, extra virgin (1/2 cup)
- Powdered sugar (1)
- Sea salt (1/4 tsp)
- Whole wheat pastry flour (1 1/2 cups)
- Drinks
- Orange juice, freshly squeezed (3 Tbs)
- Dairy
- Whole milk (1/2 cup)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- Grand marnier (3 Tbs)
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Published December 21, 2011 (1 year ago).
8 people saved this recipe.
