Olive Oil–Thyme Cake with Figs and Black Pepper

Ingredients

• 0.25 cup(s) plus 1 tablespoon extra-virgin olive oil
• 3 large egg yolks
• 1 teaspoon(s) baking powder
• 0.25 cup(s) plus 1 1/2 tablespoons bread flour
• 0.5 cup(s) crème fraîche
• pinch(s) of salt
• 0.25 teaspoon(s) freshly ground black pepper
• + 11 more ingredients
• • 0.5 teaspoon(s) pure vanilla extract
  • 0.75 cup(s) plus 1 1/2 teaspoons pastry flour
  • 0.25 cup(s) sugar
  • 1 pound(s) fresh figs
  • 5 large egg whites
  • 1.5 teaspoon(s) chopped fresh thyme
  • 0.5 cup(s) water
  • 1 tablespoon(s) extra-virgin olive oil
  • 0.75 teaspoon(s) salt
  • 1 cup(s) plus 2 tablespoons sugar
  • 1 teaspoon(s) chopped thyme

Make the cake: Preheat the oven to 375°. Line a 9-by-13-inch baking pan with parchment paper and coat lightly with nonstick vegetable oil spray. In a medium bowl, stir the pastry flour with the bread flour and baking powder. In a large bowl, mix the egg yolks with the olive oil, water, thyme, sal...

View full recipe at Food & Wine