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.