Olive Oil Lemon Cake with California Fresh Figs
Celebrating the Quality of California Figs
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Cooking tools:
- Cake pan
- Baking pan
- Oven
- Parchment paper
- Spatula
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 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
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