Olive Oil Cake w/ Honeyed Figs
Method:
Preheat the oven to 175°C (350°F). Line a 23 cm (9 inch) round cake pan with parchment paper and grease the paper. Whisk the eggs, milk, olive oil, orange juice and orange zest until well combined, then whisk in the sugar. Switch to a paddle or spatula and stir in the flour, baking soda, baking powder and salt until just combined; don't overmix. Pour the batter into the pan and bake on the middle rack for 50 to 60 minutes, until a toothpick comes out clean. Let cool. Whip the cream until loose and cloud-like, then whip in the powdered sugar, mascarpone and vanilla until smooth but still pillowy. Chill until needed. Spread the cream over the cooled cake, leaving a 2.5 cm (1 inch) border. Halve and quarter the figs, pile them in the center and drizzle with honey.
Ingredients:
- egg 3 (pieces)
- milk 1 (cups)
- olive oil 1 (cups)
- orange juice 0.33 (cups)
- orange zest 0.5 (pieces)
- sugar 1.5 (cups)
- flour 250 (g)
- baking soda 0.5 (tsp)
- baking powder 0.5 (tsp)
- salt 0.5 (tsp)
- cream 227 (g)
- powdered sugar 0.5 (cups)
- mascarpone 113 (g)
- vanilla 1 (tsp)
- fig 340 (g)
- honey 1 (pieces)
