- Cooking oil spray
- 12 California Fresh Figs, sliced (about 3/4 pounds)
- 3 large eggs
- 2 cups sugar
- 1 1/4 cups milk
- 1 cup extra-virgin olive oil
- 1 lemon, zest finely grated, then juice the fruit into 1/4 cup
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Nutrition Facts (per serving): 308 calories, 15 g total fat (2 g saturated fat, 0 g trans fat), 112 mg sodium, 34 mg cholesterol, 41 g total carbohydrate (2 g fiber), 3 g protein, 5% DV iron, 4% DV calcium, 8% DV Vitamin D, 2% DV potassium.
Preheat oven to 350 degrees F. Place baking pan filled with water on the bottom shelf of the oven. (This water bath prevents the cake from drying out while baking.) Coat a 10-inch cake pan on the bottom and sides with cooking oil spray. Cut out a parchment paper circle and fit into the bottom of the pan. Coat the top of the parchment paper with the oil spray.
Arrange the figs in the pan in a circular pattern, overlapping slightly in a single layer.
In a large bowl, combine the flours, baking soda, baking powder, and salt.
In another mixing bowl, whisk the eggs and sugar. Add the milk, oil, and lemon zest and juice.
Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour about 1/3 of the liquid mixture into the well. Use a rubber spatula to begin mixing wet and dry ingredients. When the liquid is almost completely mixed, add 1/3 more liquid and mix; repeat with the final 1/3 of the liquid. Mix until the batter comes together evenly. It may be slightly lumpy.
Slowly pour the batter into the pan, so as not to disrupt the fig pattern, and bake 30 minutes. Rotate pan and bake until the cake sets in the center, about 20-30 minutes. Cool.
Run a knife around the sides of the pan. Place a plate on top of the pan and holding them both together, flip it. Remove the pan and carefully pull off the parchment paper. Cut into pieces.