• sondra bernstein

Rosemary Olive Oil Cake, Fig Honey Relish








Rosemary Olive Oil Cake, Fig Honey Relish

Serves 6


For the cake:

2 cups sugar

4 eggs

1 cup extra virgin olive oil

1 cup white wine

2½ cups all purpose flour

½ teaspoon salt

2¼ teaspoon baking powder

1 teaspoon vanilla extract

1 vanilla bean

2 tablespoons chopped rosemary


For the relish:

1 basket fresh figs, ¼” 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 extra virgin olive oil


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 and the eggs together on medium speed for 30 seconds. Add the 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 and 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 extra virgin olive oil.

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