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Rosemary Olive Oil Cake with Fig Honey Relish

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Recipe courtesy of Chef Sondra Bernstein and\u00a0<\/em>the girl & the fig<\/a><\/h3>","

Recipe courtesy of Chef Sondra Bernstein and\u00a0<\/em>

Ingredients

For the cake

2 cups sugar
4 eggs
1 cup California Olive Ranch extra virgin olive oil
1 cup white wine
2-1/2 cups all purpose flour
1/2 teaspoon salt
2-1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 vanilla bean
2 tablespoons chopped rosemary

For the relish

1 basket fresh figs, 1/4-inch dice
2 tablespoons sugar
3 tablespoons mint, torn into small pieces
1 teaspoon lemon juice
1 teaspoon honey
Pinch salt
2 tablespoons saba, (can substitute balsamic reduction) for garnish
2 tablespoons California Olive Ranch extra virgin olive oil, for garnish

Instructions

For the cake

Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper.
Beat the sugar & the eggs together on medium speed for 30 seconds. Add the California Olive Ranch extra virgin olive oil, wine, flour, salt, baking powder, vanilla and rosemary. Continue to beat for 1 minute.
Pour the batter in the baking pan. Bake until the cake pulls away from the sides, about 30 minutes.
Let the cake cool in the pan for about five minutes. Remove the cake from the pan and let cool on a wire rack and 2 hours.

For the relish

In a bowl combine the figs, sugar, mint, lemon, honey & salt. Let sit for 5 – 10 minutes to let flavors meld.

To serve

Place a piece of the cake on a plate. Add a nice spoonful of the fig relish on top and drizzle with the Saba and the California Olive Ranch extra virgin olive oil.

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