1/2 cup olive oil, plus more for greasing the pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour, spooned and leveled
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (10 ounces) dried figs, stemmed and coarsely chopped (about 1 1/2 cups)
1 1/2 teaspoons finely grated lemon zest from 1 lemon
Pre-heat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not over-mix). Gently fold in figs and lemon zest.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Serve with whipped cream if desired.
For variation, you may substitute other dried fruit, such as raisins, cherries, cranberries, or chopped prunes.