Fig Balsamic & Olive Oil Cake

Yield: 8–10 servings (one 9" cake)

Ingredients

Cake:

• ¾ cup (149g) granulated sugar
• zest of 1 lemon
• 3 large eggs, room temp
• 3 Tbsp (45g) sour cream, room temp
• ¾ cup (150g) extra-virgin olive oil
• ¼ cup (70g) Eliovi Fig Balsamic Glaze
• 1 ½ cups (168g) cake flour
• ¹/₃ cup (32g) almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Balsamic Drizzle:

• ¹/₃ cup (38g) confectioners’ sugar
• 2 Tbsp (28g) whole milk
• 2 Tbsp (25g) Eliovi Fig Balsamic Glaze

Decoration:

• confectioners’ sugar
• red grapes, thinly sliced

Directions

1. Heat oven to 340°F. Grease and line the bottom of a 9" round cake pan with a circle of parchment paper; set aside.
2. In a large bowl, combine sugar and lemon zest. Using your fingers, rub together until sugar turns yellowy-orange and you smell that citrusy goodness.
3. Add eggs. Whisk for a couple minutes until mixture is smooth and pale yellow in colour.
4. Add sour cream, olive oil, and fig balsamic glaze. Using a silicone spatula, mix until combined.
5. In two rounds, sift cake flour, almond flour, baking powder, baking soda, and salt into wet ingredients. Using a silicone spatula, gently fold dry ingredients into egg mixture. You want to disperse and incorporate all hidden flour pockets without overmixing the batter.
6. Pour batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
7. Bake for 35 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
8. Allow cake to cool for 10–15 minutes before removing from pan and transferring to a wire rack. Let cake cool completely.
9. Once your cake is totally cool, make balsamic drizzle. In a small bowl, mix together confectioners’ sugar, milk, and fig balsamic glaze until smooth.
10. Dust cake with confectioners’ sugar. Pour or spread balsamic drizzle over cake. Top with thinly sliced red grapes.

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Adapted from: Fig & Olive Platter