2 medium apples, peeled, cored and diced
6 dried figs, soaked for 5 minutes and chopped into pieces
3/4 cup olive oil + extra for greasing the cake tin
1 cup castor sugar
2 large eggs, beaten
1 &1/2 cups all-purpose flour + a little extra for dusting the tin
1 tsp baking powder
1 tsp vanilla extract
1 tsp lemon rind
Preheat the oven to 180C. Grease the tin (I used a ring mould) and dust it with flour.
Sieve the flour with the baking powder and keep aside.
Beat the eggs in a bowl.
In another bowl, mix the olive oil with the sugar till well-blended. Slowly pour the beaten eggs and mix well.
Add the vanilla extract, the lemon rind, the chopped apples and the figs.
Fold in the flour and transfer the batter in the tin.
Bake for 25-30 minutes till the cake is golden brown and a skewer inserted comes out clean.
This is a wonderfully moist cake and the addition of the fruits makes it extra special.