Lemon Olive Oil Cake with Figs
|2||cups all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1 1/2||teaspoons kosher salt|
|3/4||cup Stevia In The Raw® Bakers Bag|
|3/4||cup Sugar In The Raw® Organic White|
|2||tablespoons grated lemon zest (from about 4 to 5 lemons)|
|1 1/4||cups extra-virgin olive oil|
|1 1/4||cups whole milk|
|1/2||cup fresh lemon juice|
|6 to 8||fresh figs, halved or quartered (or 1 ½ cups fresh berries)|
|1||tablespoon Stevia In The Raw® Bakers Bag|
|1||tablespoon Sugar In The Raw® Organic White|
|2||tablespoons fresh lemon juice|
Preheat the oven to 350° F. Grease an 8” cake pan or spring form pan and line with parchment paper.
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, add the Stevia In The Raw®, Sugar In The Raw Organic White® and lemon zest, using your fingers to rub the zest into the sugars until evenly distributed. Add the olive oil, milk, eggs, and lemon juice, whisking until they are well combined. Pour the dry ingredients over the wet, and stir gently until evenly distributed.
Pour the batter into the cake pan and bake until golden brown and a toothpick inserted into middle comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove the cake pan and parchment paper and let cake cool completely, about 30 minutes.
Make the syrup: In a small saucepan, combine Stevia In The Raw®, Sugar In The Raw® Organic White and lemon juice. Cook over medium-high heat until the sugars have dissolved and the mixture is bubbling. Drizzle syrup over the cake and top with fresh figs.
Per serving (1 slice): 380 calories, 26g fat (4g saturated fat, 0g trans fat), 37g carbohydrates, 5g protein, 1g dietary fiber, 390mg sodium, 19g sugar
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