Lemon Fig Cake
removable bottom with olive oil. Set aside. In a medium bowl whisk together oil milk and egg. Set aside. In a larger bowl whisk together flour sugar B.P and salt. Add the milk mixture and stir well with a rubber spatular until smooth. Gently fold in the figs and Lemon peel. Spread the batter into the prepared baking pan. Put in the oven and Bake at 350 degrees unntil a toothpick comes out clean.
Cool in pan 15 minutes before unmolding. Place on a wire rack to cool
Cut in wedges to serve.Note You can substitute the figs for dried cherries cranberries apricots or raisins.To keep the cake wrap in plastic wrap at room temperature for 1 day