Fig, honey and rosemary – my new holy trinity of cake flavours. This is an upside-down cake, but not as you know it. We’re now coming into the second, or “new-wood” fig season, which means lots of new recipe experimenting with my favourite forbidden fruit! Figs and honey are an ancient pairing made in heaven, I don’t even need to explain why it works so well, it just does – like Thelma & Louise, Wallace & Gromit, Kermit & Miss Piggy.
Rosemary adds an extra fragrant, aromatic layer to this cake whilst using olive oil instead of butter keeps this cake incredibly moist and gives it a slightly earthy bitterness that helps to cut though the sweet.
This feels like more of a dessert than a cake, especially when served slightly warm with a generous blob of creme fraiche or mascarpone.