Fig Cake with Mascarpone Rosemary Frosting

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

‍Recipe Card

Ingredients Quantity
For the Dried Fig Jam
Dried Figs 238 gm
Sugar 200 gm
Water 3 cups
For the Cake
Unbleached all-purpose flour 240 gm
Baking soda 2 tsp
Ground cinnamon 2 tsp
Salt ½ tsp
Vegetable oil 110 gm
Unsalted butter, at room temperature 113 gm
Sugar 200 gm
Eggs 2 large
Vanilla extract 1 tsp
Boiling water 1 cup
Chopped walnuts 1 ½ cups
For Mascarpone Rosemary Frosting
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Rosemary 2 sprigs

‍

‍Method of Preparation:

‍

TO MAKE THE JAM
  • Coarsely chop the figs and combine with the sugar and water in a large, heavy-bottomed saucepan.
  • Bring to a boil over high heat. Reduce the heat to achieve a gentle simmer and cook the figs, covered, until tender, about 1 hour.
  • Let cool slightly, then purée the mixture in a food processor until smooth. You should have about 2 cups.

‍

TO MAKE THE CAKE
  • Sift together the flour, baking soda, cinnamon, and salt into a small bowl. Set aside.
  • In a large bowl, using an electric mixer set at medium speed beat together the oil, butter, and sugar until creamy and combined.
  • Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Using a rubber spatula, fold in the flour mixture just until combined.
  • Stir in the boiling water, 2 cups of the fig jam (but no more, or the cake will be too soft), and walnuts.
  • Spread the batter evenly in the prepared pan. Of 16 cm 5 rings. Bake until a wooden skewer inserted in the center comes out clean, 10 to 15 minutes.

‍

For the Mascarpone Rosemary frosting
  • Heat 1/4th part of the cream with rosemary.
  • Combine mascarpone, icing sugar in a bowl, and pour the above mix on to it.
  • Allow the mixture to rest overnight.
  • Strain the mix, and whip to a stiff peak, and use.

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‍Chef Vrushali Jadhav

Vrushali Jadhav, the much acclaimed and award-winning Patissier with over 15 years of experience dabbling with sugar and butter in several prestigious properties in the UAE has mastered the art under the guidance of many renowned Master Chefs from around the world.

She is known for putting her unique creative style of combining the classics with modern twists to create masterpieces like none other. Vrushali is also an experienced and certified Chocolatier and Gelatiere.

After years of industry experience, she embarked on the teaching path and she now shares her knowledge with aspiring young chefs at the ICCA Dubai.

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

A real decadent cake with the jammy goodness of the dried figs & walnuts, perfectly combined with the bold flavours of rosemary subtly folded into the creamy Italian Mascarpone cheese frosting, is indeed a sophisticated treat for those special occasions.

‍Recipe Card

Ingredients Quantity
For the Dried Fig Jam
Dried Figs 238 gm
Sugar 200 gm
Water 3 cups
For the Cake
Unbleached all-purpose flour 240 gm
Baking soda 2 tsp
Ground cinnamon 2 tsp
Salt ½ tsp
Vegetable oil 110 gm
Unsalted butter, at room temperature 113 gm
Sugar 200 gm
Eggs 2 large
Vanilla extract 1 tsp
Boiling water 1 cup
Chopped walnuts 1 ½ cups
For Mascarpone Rosemary Frosting
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Rosemary 2 sprigs

‍

‍Method of Preparation:

‍

TO MAKE THE JAM
  • Coarsely chop the figs and combine with the sugar and water in a large, heavy-bottomed saucepan.
  • Bring to a boil over high heat. Reduce the heat to achieve a gentle simmer and cook the figs, covered, until tender, about 1 hour.
  • Let cool slightly, then purée the mixture in a food processor until smooth. You should have about 2 cups.

‍

TO MAKE THE CAKE
  • Sift together the flour, baking soda, cinnamon, and salt into a small bowl. Set aside.
  • In a large bowl, using an electric mixer set at medium speed beat together the oil, butter, and sugar until creamy and combined.
  • Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Using a rubber spatula, fold in the flour mixture just until combined.
  • Stir in the boiling water, 2 cups of the fig jam (but no more, or the cake will be too soft), and walnuts.
  • Spread the batter evenly in the prepared pan. Of 16 cm 5 rings. Bake until a wooden skewer inserted in the center comes out clean, 10 to 15 minutes.

‍

For the Mascarpone Rosemary frosting
  • Heat 1/4th part of the cream with rosemary.
  • Combine mascarpone, icing sugar in a bowl, and pour the above mix on to it.
  • Allow the mixture to rest overnight.
  • Strain the mix, and whip to a stiff peak, and use.

--

‍Chef Vrushali Jadhav

Vrushali Jadhav, the much acclaimed and award-winning Patissier with over 15 years of experience dabbling with sugar and butter in several prestigious properties in the UAE has mastered the art under the guidance of many renowned Master Chefs from around the world.

She is known for putting her unique creative style of combining the classics with modern twists to create masterpieces like none other. Vrushali is also an experienced and certified Chocolatier and Gelatiere.

After years of industry experience, she embarked on the teaching path and she now shares her knowledge with aspiring young chefs at the ICCA Dubai.

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Fig Cake with Mascarpone Rosemary Frosting