For figs' sake, what a great arvo tea treat
DURING our recent visit to the Gayndah region for its Orange Festival we collected some fragrant oranges and the brightest figs we have seen. The produce inspired us to create a delicious cake and we wanted to share it.
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Orange, rosemary and fig cake
INGREDIENTS: Cake - 2½ cups plain flour
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup caster sugar
3 tbs fresh rosemary, chopped fine
zest of 1 orange
100g unsalted butter, at room temp or softened
¼ cup olive oil
2 large free range organic eggs
¼ cup honey
1 cup milk
1 tsp vanilla paste or extract
Icing - 1 tub mascarpone
½ cup cream
Topping - 8-10 large fresh figs
zest of 1 orange
1-2 tbs honey
¼ cup pistachios, chopped roughly
METHOD: Preheat the oven to 180 degrees.
Prepare oil and line a round spring form cake tin.
Cake - place the butter, olive oil, sugar, rosemary and orange zest in a bowl and with an electric mixer beat on high to cream, until light and fluffy.
In another bowl sift the flour, baking powder, baking soda and salt.
Once butter is creamed and fragrant, add one egg at a time, whisking well in between each one.
Then add the honey and just combine.
Decrease the speed of the mixer and alternatively add flour and then milk, in three batches, and whisk well to combine between each addition.
Add vanilla and beat once more for 10 seconds on high.
Pour into the prepared cake tin and place in the oven for 40-45 minutes or until a skewer poked in the cake comes out clean.
Remove from the oven and allow to cool for five minutes and then remove from the cake tin to cool completely before icing and topping.
Icing - place the mascarpone and cream in a bowl and whisk well until it is thick and holds its shape.
Topping - slice the figs into four wedges, chop the pistachios and then top with mascarpone and decorate with the figs and pistachios.
Sprinkle orange zest over top and drizzle with honey.
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