Did someone say figs?! Haha you guys know they're my favourite! Especially in this almost-savoury cake. It's the kind of cake you can have a slice of with an espresso for breakfast (Italian-style) or for a mid-afternoon snack and not feel heavy or sick.
It's so light and fragrant with lemon and peppery olive oil throughout. The semolina gives the cake a wonderful texture unlike regular super soft or dense cakes. You could even sprinkle a little bit onto the pan before pouring the batter in for even more crunch!
You could also top the cake with whatever fruit you have on hand, I love figs (obviously!), black grapes, blueberries and nectarine. This semolina, olive oil & fig cake also lasts in a container in the fridge for 5-6 days while still staying moist and fresh. Snacks all week!..if you can make it last that long!