Sunday, July 11, 2010
Rosemary & Fig Cake
I recently came across an amazing recipe book dedicated solely on cake loaves, and fell in love. Of course this medium of baking consists on endless opportunities for flavor combinations. This one, not as traditional, delivers a good balance between sweetness from the figs, with the rich aroma of the fresh rosemary. Although this recipe is found in the "salty cakes" part of the book, it would be almost appropriate to place it with the "sweet cakes", if it weren't for it's rosemary element. Easy to assemble, delectable to accompany any meal. Try it out! The following recipe is translate from the French book called "CAKES MAISON" by Ilona Chovancova.
FIGUES SECHES ROMARIN (ROSEMARY & FIG CAKE) (1 loaf)
- 150g All purpose flour
- 150g Spelt flour
- 3 eggs
- 250ml buttermilk
- 70ml vegetable oil
- 2 handfuls of dried figs, quartered
- 1 spring of fresh rosemary
- 11g baking powder
MISE EN PLACE
Preheat the oven to 350F degrees. Quarter the figs and chop up the rosemary leaves finely. Butter and flour a loaf pan.
In a large bowl, whisk the eggs, milk, and oil. Mix in the two flours, the figs and the rosemary. Add a pinch of salt and stir all together to get a smooth consistency. Gently sprinkle in the baking powder and stir to incorporate it in the mixture. Pour the batter into the mold and top with a few pieces of figs or rosemary to decorate.
Bake for 50 minutes. Before unmolding, let cake cool on a cooling rack. Enjoy with butter!
Eat well, sleep well and till next time!