Recipe courtesy of Pastry Studio
- 1 ¼ cup cake flour
- ¼ cup + 2 Tbsp. yellow cornmeal
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup sugar
- zest of ½ orange
- zest of ½ lemon
- ½ tsp. rosemary, finely chopped
- ½ cup California Olive Ranch extra virgin olive oil
- 2 eggs, room temperature
- ½ cup white wine (Viognier or Sauvignon Blanc)
For Fig and Orange Honey Compote
- 1 pint of fresh figs
- 2 oranges
- ½ cup honey
- ¼ cup + 2 Tbsp. water
- 2–4 tsp. fresh lemon juice, to taste
For the cake
- Preheat oven 350 degrees. Prepare 8” x 2″ round cake pan with parchment circle, oil and a very light dusting of flour.
- Sift the cake flour, cornmeal, baking powder and salt.
- Place sugar, orange and lemon zest and finely chopped rosemary in a food processor and blend a couple of minutes until the mixture is aromatic. Pour mixture into a large bowl and whisk in the oil until smooth. Add the eggs and blend thoroughly. Mix in the wine. Gently stir in the flour, cornmeal, baking powder, salt until just blended. Do not overmix.
- Pour into the prepared pan and bake 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool for 10 minutes. Run a thin knife or spatula around edge of cake and invert. Remove parchment paper and flip the cake bake over onto a serving platter. Cool completely.
For the compote
- Slice the peel and white pith from the oranges with a very sharp knife. Carve out the orange sections over a bowl to collect all the juice. Cut the figs into quarters and add to the bowl of orange slices.
- Place the honey and water in a saucepan and warm over low heat until dissolved and blended. Remove from heat and add the lemon juice to taste. Toss the fruit with honey lemon syrup.
- Dust the cake with powdered sugar and serve with fruit.