Rosemary and Olive Oil Cake with Honeyed Figs

A thoroughly gorgeous cake from Simon Rimmer that's ideal served with a cup of filter coffee!
By Simon Rimmer
Rosemary and Olive Oil Cake with Honeyed Figs
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 4 eggs
  • 150 g sugar
  • 125 ml extra virgin olive oil
  • rosemary, finely chopped
  • 300 g plain flour
  • 15 g baking powder
  • 01 pinches salt

For the Honeyed Figs:

  • 50 ml masala
  • 50 g honey
  • 6 figs, halved

For the Ricotta Cream:

  • 100 g ricotta cheese
  • 100 ml whipped cream
  • 30 g sugar
  • 01 pinches black pepper

Method

1. Using a food mixer, beat the eggs and sugar until pale and fluffy. Keep the motor running and drizzle in the olive oil. Fold in the rosemary.

2. Reduce the mixer's speed and add the flour, baking powder and salt.

3. Pre-heat the oven to 170°C/gas 3 and grease a 1kg loaf tin.

4. Pour the mixture into the loaf tin and cook for 45-50 minutes.

5. Pour the Masala wine and honey into a small pan, bring to the boil and quickly coat the figs.

6. Finally combine the ricotta, whipped cream, sugar and black pepper. Serve immediately.

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