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The late summer fig session is here and I found myself with an abundance of figs needing eating. I thought, “Let them eat cake!” I adapted a rosemay olive oil cake I usually make in winter (see notes) for this application. It is based on a traditional Italian cake. This is a perfect vehicle for your cannabutter and/or infused olive oil. The slight dank taste of the infused fats marry very well with the rosemary and fig flavors. As great minds think alike, I found a very similar recipe in “Serious Eats.”
This is a very adapatable recipe; you can use all olive oil or all butter or any amount in-between, substituting them tablespoon-for-tablespoon. You can do the same with the sugar and the honey in the cake – all sugar, all honey or in-between as I do, again with a one-for-one substituting.
See notes at the end for topping ideas beyond figs. Weight in grams for most ingredients is given for those who like to use a scale for the “dump and mix” approach, as I do.
Rosemary, Honey, Olive Oil and Figs Cake
- 2 1/2 cups all-purpose flour (310 g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Mash together with a food processor, blender, mortar and pestle or mince finely with a knife:
- 2 tablespoons fresh rosemary
- zest of one lemon (if you own a microplaner this can just be added in) with
- 1/2 C sugar (100 g)
Preheat your oven to 350 degrees F Prepare a 9-inch cake pan: spray with non-stick spray, then put a circle of parchment or wax paper in the bottom, spray again, add a tsp of flour, shaking around, to dust the pan. Knock out any excess.
Mix with a hand or stand mixer:
- 4 tablespoons soften butter (1/2 stick or 60 g)
- 6 tablespoons extra virgin olive oil (80 g)
- juice from 1/2 lemon
- the prepared sugar from above
- 1/2 cup honey (170 g)
Add: one at a time until blended:
- 2 eggs
Add 1/3rd at a time:
- 1 cup milk with the flour mixture from above (add some milk, let it work in, add some flour mixture, let it work in, repeat until all the milk and flour mixture have just been worked in. Do not overmix).
- 1/2 teaspoon almond extract ( or 1 teaspoon vanilla)
Scrape out mixture with a spatula into the prepared pan, smooth the top and bake in the preheated oven for 40 to 45 minutes, until the top is brown and a knife inserted into the cake comes out clean.
While cake is baking, prepare the topping: remove stems and hard bottoms of about 12 figs. Slice longwise into quarters, or eights if they are large. Put 2 tablespoons butter or olive oil into a frying pan, heat until it is sizzling and if using butter it is just starting to brown. Add figs and stir for about 1 minute. Take off heat and add 1/2 cup honey (sugar won’t work here). Let the cake cool for about an 30 minutes, then run a butter knife around the edges and turn out onto a plate, remove the parchment paper, then use another plate on the bottom and invert again so the cake is right-side up. Slice about a dozen slits in top of the cake to help the fig syrup penetrate. When cake is ready, pour the fig mixture over top. It will form a glaze after the cake is completely cooled, but who can wait that long?
Notes: In the winter, instead of figs and lemon I use orange zest, orange juice, and put very thin slices of orange on top which I then pour the butter/honey mixture over. Other fruits might also work. If using typical cannabutter ( made as 1 cup butter per 7 grams of cannabis with 15% THC), if 6 tablespoons of cannabutter are used, then each slice will have about 50 mg of THC.
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Photo Credit: Peter Rosenfeld