UKTV recipes
Simon Rimmer
Simon Rimmer from Good Food Live
A thoroughly gorgeous cake from Simon Rimmer that's ideal served with a cup of filter coffee!

 

Rosemary and olive oil cake with honeyed figs

Rosemary and Olive Oil Cake with Honeyed Figs

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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intermediate
 
Serves: 4
Prep: 20 min
Cook: 50 min
 
 

Ingredients

 4 Eggs
150g Sugar
125ml extra virgin olive oil
fresh rosemary, finely chopped
300g plain flour
15g Baking powder
a pinch of salt

For the Honeyed Figs:

50ml masala
50g Honey
6 Figs, halved

For the Ricotta Cream:

100g Ricotta cheese
100ml whipped cream
30g Sugar
a pinch of black pepper
 

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