Lemon Olive Oil Cakes

In a bowl mix the flour, baking powder and salt together. Set aside.

Place the sugar, eggs and lemon zest into the bowl of a stand mixer. Or in a 2qt bowl if using a hand mixer. Beat with the whisk attachment on medium high speed until the mixture is pale yellow. 

Add the milk and 1 cup lemon olive oil to the bowl and mix on low speed until combined.

Add the flour mixture and mix until all flour is incorporated. 

Use the remaining tablespoon of oil to prepare 8 4oz muffin tins. 

Fill with batter ¾ full. 

Place the tins on a baking sheet and bake for 15min. Rotate 180 degrees and bake for 15 more minutes. 

Let cool for ten minutes and remove from tins. 

Fig Sauce

In a small sauce pot, combine the figs, sugar and vinegar.

Cook on medium heat until slightly thickened. 

Place in a small storage container and refrigerate until use. 

Presentation

Serve cakes warm or at room temperature with vanilla bean ice cream, fig sauce, and garnished with finely chopped salted pistachios.