From my story, “Christmas in July (The Figgy Pudding part anyway…)”
½ cup Extra Virgin Olive Oil
½ cup Maple Syrup
½ cup granulated sugar
Grated rind plus the juice of one lemon
1 tsp vanilla extract
1 ¼ cups All Purpose flour
½ cup Semolina Flour
2 tsp Baking Powder
½ tsp salt
1 cup chopped fresh figs
1 – 2 tbsp Demerara or Sanding Sugar
Preheat oven to 375˚F. Prepare an 8” x 2” round cake pan by greasing and flouring the interior. Line the bottom of the pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the oil, maple syrup and sugar. Mix on medium high until the sugar has been absorbed into the liquids.
Add the eggs, one at a time continuing to mix on medium high until combined and the eggs have thickened slightly. With the mixer still running add the lemon zest, juice, and vanilla, mixing until combined.
With the mixer stopped, add the flour, semolina, baking powder, and salt. Mix on low until the batter has just smoothed out.
Using a rubber spatula, fold the chopped figs into the batter using caution to not break down the figs.
Pour the batter into the prepared pan and sprinkle the top generously with the Demerara Sugar.
Bake in the preheated oven for 30 to 35 minutes until a toothpick or tester inserted into the center comes out clean. Cool in the pan for approximately 10 minutes, then remove from pan and cool on a rack.