Rosemary and olive oil cake with honeyed figs
By: Simon Rimmer From: Good Food Live
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Rosemary and olive oil cake with honeyed figs
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 4
A thoroughly gorgeous cake from Simon Rimmer that's ideal served with a cup of filter coffee!
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Ingredients
- 4 Eggs
- 150g Sugar
- 125ml extra virgin Olive oil
- Rosemary, finely chopped
- 300g plain flour
- 15g Baking powder
- 01 pinch Salt
For the Honeyed Figs:
For the Ricotta Cream:
- 100g Ricotta cheese
- 100 ml whipped Cream
- 30g Sugar
- 01 pinch 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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