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Spanish Olive Oil and Sherry Cake with Figs Makes 1 cake 5 eggs, separated 3/4 cup sugar 1 1/2 tablespoons grated lemon and/or orange zest 1/2 cup plus 1 tablespoon fruity Spanish olive oil 1/3 cup semi-sweet Amontillado Sherry or similar dessert wine 1 cup sifted all-purpose flour 1/2 teaspoon salt 2 egg whites 1/2 teaspoon cream of tartar Sweetened, whipped crème fraîche or whipped cream, for serving Fig Sauce (see recipe below), for serving Preheat oven to 350 degrees F. Brush with olive oil and flour a 9-inch spring form pan and line with parchment paper. Beat the 5 egg yolks with approximately half the sugar until pale and thick. Beat in the grated citrus zest. Beat in the olive oil and then the wine. Combine the salt with the flour and then gently mix into the egg yolk mixture, just until combined. Whisk the 7 egg whites with cream of tartar until they hold soft peaks. Gradually whisk in remaining half of sugar until egg whites hold stiff peaks. Thoroughly fold into the egg yolk mixture. Pour into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from oven and set on a rack until completely cool. To finish, run a knife around the edge of the cake and remove from pan. Split cake into two layers. Fill center of cake with about 1/2-inch sweetened, whipped crème fraîche or whipped cream. Spoon fig sauce on top of cake and serve immediately. Fig Sauce 1 pint fresh Mission figs 1/2 orange 1/2 lemon 6 tablespoons sugar 1/2 cinnamon stick 3/4 cup semi-sweet Amontillado Sherry or similar dessert wine Trim and quarter figs. Cut a 3/4-inch strip of lemon and orange peel and place in a skillet with the sugar, cinnamon stick, and the juice from the lemon and orange. Bring to a boil, stirring occasionally to dissolve the sugar, then add sherry and 1/2 the figs. Bring to a simmer and cook uncovered for about 15 minutes or until the mixture is slightly syrupy. Let cool to room temperature and add remaining figs. Serve at room temperature on top of the Spanish Olive Oil and Sherry Sponge Cake. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
