Total time: 1 1/2 hours, plus cooling time
Servings: Makes 1 (9-inch-round) cake
Note: From Na Young Ma of Proof Bakery in Atwater Village.
1 cup rolled oats
2 cups (16 ounces) hot milk
3/4 cup plus 2 tablespoons (1¾ sticks) butter
1 cup (7 ounces) sugar
3 1/2 tablespoons (2.8 ounces) honey
1 teaspoon vanilla extract
2 teaspoons baking powder
2 1/2 cups plus 2 tablespoons (9 ounces) spelt flour or all-purpose flour
5 to 6 fresh figs, halved or quartered
2 tablespoons turbinado sugar
1. Heat the oven to 350 degrees. In a medium bowl, combine the oats and hot milk. Set aside for a few minutes to allow the oats to absorb most of the milk and to cool down the milk slightly.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, cream the butter and sugar until pale and fluffy, 3 to 5 minutes. Stir in the honey and vanilla extract.
3. Gradually add the eggs, one at a time, beating well after each addition.
4. Sift the baking powder and flour together, then fold into the butter mixture.
5. Drain any remaining liquid from the oats, then stir them into the mixing bowl. Pour into a greased 9-inch-round cake pan and place the fig slices evenly on top. Sprinkle the top with the turbinado sugar. Bake for 50 minutes until a skewer inserted into the center comes out clean, 50 to 65 minutes. If the cake browns too quickly, loosely cover the top with foil until the cake is done. Cool on a rack.