California Fig Orange Olive Oil Cake

Directions

For the Orange Olive Oil Cake

1. Preheat a convection oven to 350°F. Grease and line a half sheet pan with parchment.

2. Whip sugar and eggs until light in mixer with whisk attachment.

3. Slowly add the extra virgin olive oil.

4. Stir together milk, orange juice, and orange zest in a bowl.

5. Stir together flour, baking soda, baking powder, and salt in a separate bowl.

6. Alternate adding the liquid and dry ingredients to the sugar, eggs, and oil in the mixer.

7. Scale 1500 grams of batter per half sheet pan.

8. Bake 20 minutes, until a knife inserted in the center comes out clean.

For the California Fig Orange Jam

1. Heat the orange juice in a saucepan and add the sugar mixed with pectin.

2. Bring to a boil, cook for 1 minute.

3. Add the California Dried Figs Diced. Remove from heat and cover with plastic. Let cool for 15 minutes.

4. Stir in fresh orange zest and refrigerate overnight, 8 hours.

For the Whipped White Chocolate Ganache

1. Heat 266 grams of cream with the invert sugar, vanilla bean, and glucose syrup in a saucepan.

2. Melt chocolate to 113°F.

3. Strain the warmed sweetened cream into a bowl over the melted chocolate and emulsify with an immersion blender.

4. Add the remaining 580 grams of cream, emulsify, and chill overnight, 12 hours.

5. When ready to assemble, whip to desired texture on mixer with whisk.

For the California Fig Fennel Pollen Pebbles

1. Temper the white chocolate.

2. Melt the cocoa butter to 90°F.

3. Add the cocoa butter to the bottom of a bowl.

4. Add 200 grams of the tempered white chocolate to the bowl and mix well, adding more if necessary to create a thin chocolate that will coat the Figs.

5. Add the California Dried Figs E-Diced to the bowl and coat well using a spatula.

6. Add the fennel pollen and mix well to coat evenly.

7. Working quickly drop them one by one into a bowl with the snow sugar. Keep the bowl moving as the pebbles drop in the powder to evenly coat them.

8. Store in the refrigerator.

Assembly and Finishing

1. Cut cake into desired shape.

2. Pipe Whipped White Chocolate Ganache on top with a plain tip.

3. Add California Fig Fennel Pollen Pebbles, gold leaf, and dust with California Dried Figs Powder.

4. Plate and add California Fig Orange Jam.

Developer Notes

1. 5-inch by 1 ¼-inch molds were used to cut cakes in this recipe.

2. The jam will be thicker the colder it is. The jam can be blended with an immersion blender before plating, if desired.

3. It will take 200 to 400 grams of white chocolate to coat the California Dried Figs E-Diced.