It's been a while since my last post but who's counting? I suspect not many. (That's my own fault - why broadcast my slackerdom to the world?) Anyway, I've been on auto-pilot for the past couple of weeks, but something happened yesterday to light a little fire under my....rear. I swear it turned Indian summer in the span of a couple of days. Anyone else living in the same vicinity as me would say I'm nuts, since it's still hotter than, well, Florida in August. But it's something about the light that's different - it's a little more orange-y- that's got me excited for fall.
I got home today to a lovely birthday surprise from LP - an Ina Garten cookbook. As I'm sure I've mentioned, I'm no domestic diva, but LP and I were talking a few weeks ago about Ina and her badass brioche and whatnot, and how she manages to make everything look so effortless. (Bitch.) LP told me that every now and then on the weekends, she gets the urge to cook up a storm and pretend she's Ina. I'm sure her hubs, who is no doubt the recipient LP's kitchen whirlwinds, doesn't mind. So while that is definitely on my to-do, I decided to tackle another recipe today.
Now, baking and me are like oil and water. And not in the way that produces a fluffy coconut cake. I'm the type of baker who forgets to put sugar in her Christmas cookies. Ok, I'm not "the type" - I actually did that a couple of years ago.
So it was with a bit of trepidation that I attempted the recipe in this month's Food and Wine's "Last Bite" feature. The olive oil thyme cake with fresh figs looked gorgeous, and the recipe seemed simple enough. I was sure it was a trap, but I decided to give it the old college try. And......maybe I should be knocking on wood, but I think the cursed baking days are over! I modified the recipe a little, since I didn't have fresh thyme. (And I'm not even sure I like thyme.) But I did have fresh rosemary, so I made Olive Oil and Rosemary cake with fresh figs instead.
(I know you're thinking this sounds like a Carraba's side dish, but trust me. It's good.)
I got home today to a lovely birthday surprise from LP - an Ina Garten cookbook. As I'm sure I've mentioned, I'm no domestic diva, but LP and I were talking a few weeks ago about Ina and her badass brioche and whatnot, and how she manages to make everything look so effortless. (Bitch.) LP told me that every now and then on the weekends, she gets the urge to cook up a storm and pretend she's Ina. I'm sure her hubs, who is no doubt the recipient LP's kitchen whirlwinds, doesn't mind. So while that is definitely on my to-do, I decided to tackle another recipe today.
Now, baking and me are like oil and water. And not in the way that produces a fluffy coconut cake. I'm the type of baker who forgets to put sugar in her Christmas cookies. Ok, I'm not "the type" - I actually did that a couple of years ago.
So it was with a bit of trepidation that I attempted the recipe in this month's Food and Wine's "Last Bite" feature. The olive oil thyme cake with fresh figs looked gorgeous, and the recipe seemed simple enough. I was sure it was a trap, but I decided to give it the old college try. And......maybe I should be knocking on wood, but I think the cursed baking days are over! I modified the recipe a little, since I didn't have fresh thyme. (And I'm not even sure I like thyme.) But I did have fresh rosemary, so I made Olive Oil and Rosemary cake with fresh figs instead.
(I know you're thinking this sounds like a Carraba's side dish, but trust me. It's good.)
Olive Oil Rosemary cake with Fresh Figs
(adapted from Food and Wine, Sept. 2008)
Cake
1 c plus 1.5 tbl cake flour
1 tsp. baking powder
3 large egg yolks
1/4 c plus 1 tbl. extra virgin olive oil (I don't care how long it is to spell out, you can shoot me before I start saying EVOO.)
1/2 c water
1.5 tsp rosemary, chopped fine
3/4 tsp. salt
1/2 tsp. pure vanilla etract
1 c plus 2 tbl. sugar
5 large egg whites
Figs
1 lb. fresh figs, quartered (wash them gently)
1/4 c sugar
1 tbl. olive oil
1/4 tsp. fresh ground black pepper (I used slightly less)
pinch of salt
1/2 c creme fraiche
Heat oven to 375. Line a 9x9 pan with parchment paper, spray lightly with cooking spray.
In a medium bowl, combine the flour and baking soda.
In a large bowl, mix the egg yolks with the olive oil, water, rosemary, salt and vanilla, and 3/4 c plus 1 tbl of the sugar. With a handheld mixer, beath the egg yolk mixture until frothy (about 3 mins). Add the flour mixture and mix on low speed until incorporated.
In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until foamy. Gradually add remaining 1/4 c plus 1 tbl of sugar and beat until egg whites are stiff and glossy, about 4 mins. Scoop a cup of the egg white miture into the batter and mix completely. Fold the remaining egg white mixture gently, until there are no more streaks.
Scrape batter into prepared pan and bake for approx. 35 mins. The sides will pull away from the pan and the top should be golden. Set on rack and let cool completely, about an hour.
While the cake is baking, prepare the figs:
In a medium bowl, toss the figs, olive oil, sugar, pepper and salt. Let stand at room temp for about an hour, so the figs can release their juices.
Cut the cake into 12 rectangles and transfer to plates. Spoon the figs/juice mixture over each slice, and top with a dollop of creme fraiche.
