Fresh Desserts

Ingredients

• 1 1/4 cup cake flour
• 1/4 cup + 2 Tbs yellow cornmeal
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• zest of 1/2 orange
• zest of 1/2 lemon
• 1/2 tsp rosemary, finely chopped
• 1/2 cup California Olive Ranch extra virgin olive oil
• 2 eggs @ room temperature
• 1/2 cup white wine (Viognier or Sauvignon Blanc)

• 1 pint of fresh figs
• 2 oranges
• 1/2 cup honey
• 1/4 cup + 2 Tbs water
• 2 – 4 tsp fresh lemon juice, to taste

Directions

• 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.