Fig & Rosemary Olive Oil Cakes + How make Rosemary Infused Maple Syrup скачать в хорошем качестве

Fig & Rosemary Olive Oil Cakes + How make Rosemary Infused Maple Syrup

Hello everyone! Today I'm sharing a cozy fall recipe with you for these mini olive oil cakes with figs and rosemary. They are made with blend of flours - ground hazelnuts, barely and cake flour - which makes them extra nutty and flavorful. I also show you the technique for making unfused maple syrup. It's super easy and can be done with any aromatics you heart desires. I promise, after making it once, you'll never want to have plain maple syrup again. It's that good. These cakes can be served warm on the same day, but I do recommend to let them rest at room temperature in an airtight container for a day or two to allow the flavors and texture develop fully. [FIG AND ROSEMARY CAKES WITH HAZELNUTS AND BARLEY FLOUR] Makes ab. 16 mini- cakes or one 22-23 cm (9 inch) cake For the cake ▪︎ 100g hazelnuts, finely ground ▪︎ 75g barley flour ▪︎ 175g cake flour ▪︎ 8g baking powder ▪︎ 2g salt ▪︎ 200g light brown sugar ▪︎ 3 eggs ▪︎ 240 ml (or 200g) extra-virgin olive oil ▪︎ zest from 1 orange ▪︎ 40g Cointreau or other orange liquor such as Grand Mariner ▪︎ 1 tsp vanilla extract ▪︎ 1-2 rosemary sprigs For the syrup ▪︎ 100g Maple syrup ▪︎ Peels from 1 orange ▪︎ 2-3 sprigs of rosemary [METHOD] Preheat the oven to 190C / 375F* Grease mini cake molds (or a cake pan) with olive oil and dust with Demerara sugar. Cut figs into quarters. 1. In a blender or a food processor, grind hazelnuts into a fine flour. Be careful not to turn them into a paste. 2.In a medium bowl, mix ground hazelnuts, barely flour, cake flour, baking powder and salt. Mix well and set aside. 3. In another bowl, combine orange zest, Cointreau and vanilla extract. Mix and set aside. 4. In a large bowl (or a bowl of a stand mixer, if using) combine eggs and sugar and whip until light and fluffy, about 5 minutes. Run mixer on low for 30 seconds to get rid of large air bubbles. 5. With mixer still on low, slowly pour in oil. 6. Once the oil is incorporated, add dry and wet ingredients in 3 additions, starting and ending with dry. You don't have to mix all the way through in between additions, just until mostly incorporated. 7. After adding the last third of the dry ingredients, stop the mixer before all flour is incorporated. Switch to a spatula and mix until no flour lumps are visible. 8. Distribute cake batter evenly between the molds. Arrange rosemary leaves first, following by figs and top with more rosemary. 9. Reduce the temperature to 180C (350F) and bake the cakes for 23-25 mins (about 40-45 mins for a large cake). While cakes are in the oven, make the syrup: 1. Pour maple syrup into a saucepan. Bring to simmer. 2. Add orange peels and rosemary and let it simmer on low heat for 5-8 mins. 3. Turn off the heat, cover with lid and let it steep for at least 10-15 mins. More if you want stronger flavor. 4. Discard the peels and rosemary and transfer the syrup into a storage jar. Once the cakes are out of the oven, let them cool for 10 mins, then remove from the mold. Transfer into an airtight container and leave at room temperature for at least 24 hours. Serve with thick yogurt (Greek style) and a drizzle of rosemary maple syrup. NOTES Conventional home ovens (especially small ones) are not good at retaining heat. When you open an oven door the temperature will drop for about 10-20 degrees. Also, depending on the type of oven you're using, it might take a while for it to go back, which is less than ideal. So to compensate for this initial loss, it's better to preheat the oven 10-20 degrees higher than the actual baking temperature. Music🎼 Artlist ______________ INSTAGRAM:   / thebakingcurve   TIKTOK: @thebakingcurve