Lemon-scented olive oil cake with plumped figs
Instructions:
- 8 ounces finely chopped and stemmed dried figs, preferably Turkish or Greek (about 1½ cups);
- 3 tablespoons freshly squeezed orange juice;
- 3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur, or more orange juice;
- 1½ cups whole wheat pastry flour (6 ounces);
- ¾ teaspoon baking powder;
- ¼ teaspoon fine sea salt;
- 1 large egg, at room temperature;
- ½ cup honey;
- ½ cup extra-virgin olive oil;
- ½ cup whole milk;
- 1 tablespoon finely grated lemon zest;
- Confectioners’ sugar, for dusting.
- Position a rack in the center of the oven and preheat to 350 F. Brush a 9½-inch tart pan with removable bottom with olive oil and set on a large rimless baking sheet for easier handling.
- Combine the figs, orange juice, and Grand Marnier in a small bowl to plump for 15 to 20 minutes while you prep the ingredients, stirring once or twice in between.
- Whisk together the whole wheat pastry flour, baking powder, and salt in a large bowl. Make a well in the center. In a medium bowl, lightly whisk the egg to blend. Gently whisk in the honey until smooth, followed by the olive oil, milk, and zest. Pour the egg mixture into the center of the dry ingredients and stir with a dough whisk or a rubber spatula just until combined. Do not overmix. Drain the figs, if needed, and fold them into the batter. Pour the batter evenly into the pan.
- Carefully place the sheet with the tart pan in the oven (it can slide!) and bake until the edges of the cake turn golden-brown and a cake tester or toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack to cool.
- When ready to serve, remove the outer ring of the tart pan. If you like (I never do), you can slide the tart onto a serving plate by running a long spatula between the bottom of the pan and the cake and then transferring it to the plate. Sprinkle the cake lightly with confectioners’ sugar and cut into 8 to 12 wedges.
- TO GET A HEAD START: The cake can be baked 1 day ahead. Store in an airtight container at room temperature.