Figs and Rosemary Cake!!

Welcome to a delightful journey of flavors where the sweetness of figs meets the aromatic essence of rosemary in this recipe. This unique fusion brings together the earthy, honeyed notes of ripe figs with the subtle, pine-like fragrance of fresh rosemary, resulting in a cake that's comforting. Each bite is a harmonious blend of textures and tastes, making it a perfect treat for any occasion, from casual gatherings to elegant celebrations.

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Ingredients:

1 cup all purpose flour/ maida

1/4 tsp baking soda

3/4 tsp baking powder

1 tsp cinnamon powder

3/4 cup butter at room temperature/ vegetable oil

3/4 cup brown sugar

2 eggs

1 tsp vanilla extract

1/2 tsp lemon/ orange zest

2 tbsp lemon juice or 1/4 cup orange juice

2 tsp finely chopped rosemary

For the fig mixture:

5 dried figs OR 150 gms fresh figs chopped

70ml water

1 tbsp sugar

Instructions:

1. Preheat the oven to 180 degrees, grease two 6 inch baking moulds or line with parchment paper.

2. For the fig mixture, put chopped figs, water and sugar in a pan and cook until the mixture thickens and the figs get mushy. Set aside.

3. In a bowl beat the butter/ vegetable oil, sugar, eggs and vanilla extract for 2-3 minutes. Add in the fig mixture, rosemary and the zest and juice of lemon/orange.

4. In a separate bowl whisk together the flour, baking soda and baking powder and fold it into the wet mixture slowly. Do not overmix..

5. Transfer the batter into the cake pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean.

6. When baked, let the cake cool down completely. Frost with cream cheese frosting on top of the first cake. Layer it with the second cake, add more frosting and decorate with fresh figs and rosemary.