Fig Jam cake

Directions

1. Make the fig Jam: Cut off stem of figs, place all in a blender, together with the water. Reduce to a pulp.
2. Transfer to a small pan. Add the sugar, and stir in. Heat on medium until it reaches a boil. This fig mixture may be quite thick.
3. Reduce heat to low, and let simmer, stirring occasionally, for about 25 minutes. Remove from heat and allow to cool.
4. Make the cake: Preheat oven to 350F convection. Line a 8-inch cake pan with parchment paper. Place a cookie sheet on top shelf of the oven, to reduce browning of the cake.
5. Cream together the butter and sugar. Mix in the vegetable oil and vanilla extract. Mix in 1/2 cup of the fig jam. This really changes to color to a nice fig brown!
6. In a separate bowl, combine 2 egg yolks only (discard the whites), and 2 whole eggs. Beat for about 6 minutes, until "ribbon eggs". Then mix into the fig mixture.
7. Whisk together the flour and baking powder, and mix into the liquid ingredients. Pour the batter into the cake tin.
8. Bake for 35 - 40 minutes. Test after 35 minutes by shaking the pan slightly and see the center is solid. Pressing in the center should rebound. Let the cake cool completely.
9. Assembling the fig cake: Slice the cake in half horizontally.
10. Spoon half of the jam on the lower half, spreading to the edges. I like a bit spilling out, to add a good look. Place the upper cake half on top.
11. Spread the remaining fig jam on top, as a frosting!