Olive Oil–Thyme Cake with Figs and Black Pepper

Ingredients

  • 1 tablespoon(s) extra-virgin olive oil
  • 0.5 cup(s) water
  • 1.5 teaspoon(s) chopped fresh thyme
  • 1 teaspoon(s) chopped thyme
  • 0.5 teaspoon(s) pure vanilla extract
  • 0.25 teaspoon(s) freshly ground black pepper
  • pinch(s) of salt
  • + 29 more ingredients
    • 0.5 cup(s) crème fraîche
    • 0.25 cup(s) plus 1 1/2 tablespoons bread flour
    • 0.5 cup(s) water
    • 1.5 teaspoon(s) chopped fresh thyme
    • 1 teaspoon(s) chopped thyme
    • 0.5 teaspoon(s) pure vanilla extract
    • 0.25 teaspoon(s) freshly ground black pepper
    • pinch(s) of salt
    • 0.5 cup(s) crème fraîche
    • 0.25 cup(s) plus 1 1/2 tablespoons bread flour
    • 3 large egg yolks
    • 3 large egg yolks
    • 0.75 teaspoon(s) salt
    • 0.75 teaspoon(s) salt
    • 5 large egg whites
    • 5 large egg whites
    • 0.25 cup(s) plus 1 tablespoon extra-virgin olive oil
    • 0.25 cup(s) plus 1 tablespoon extra-virgin olive oil
    • 1 cup(s) plus 2 tablespoons sugar
    • 0.25 cup(s) sugar
    • 1 pound(s) fresh figs
    • 1 tablespoon(s) extra-virgin olive oil
    • 1 cup(s) plus 2 tablespoons sugar
    • 0.25 cup(s) sugar
    • 1 pound(s) fresh figs
    • 0.75 cup(s) plus 1 1/2 teaspoons pastry flour
    • 0.75 cup(s) plus 1 1/2 teaspoons pastry flour
    • 1 teaspoon(s) baking powder
    • 1 teaspoon(s) baking powder

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

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