Lemon-scented olive oil cake with plumped figs from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • dinnermints on March 23, 2020

    Moist and quite figgy. You can taste the brandy that the figs plumped in, which I love. Only a very mild sweetness. I didn't have a 9.5" tart pan, so I lined a 9" cake pan bottom with parchment paper, and when the tart was done, flipped it out on a rack then flipped it back right side up. That worked just dandy (I did cook it 3 minutes longer - 33 minutes overall).

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