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Almond Pound Cake with Fig Leaf Créme Fraîche Whip and Vinaigrette

5 from 2 votes
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Prep Time:40 minutes
Cook Time:1 hour
Servings: 16

Ingredients

Fig Leaf Oil

  • 20 g fig leaves washed and pat dry
  • 100 g neutral oil grapeseed, avocado, canola, etc.

Almond Pound Cake

  • 226 g unsalted butter softened
  • 200 g all purpose flour
  • 1/2 tsp kosher salt
  • 1 tsp baking powder
  • 150 g brown sugar
  • 150 g granulated sugar
  • 70 g almond flour
  • 4 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 100 g creme fraiche half of 200g/7oz container

Creme Fraiche Whip

  • 100 g creme fraiche half of 200g/7oz container, cold
  • 60 g powdered sugar
  • 240 mL heavy whipping cream cold
  • 2 Tbsp fig leaf oil from included recipe steps

Fig Leaf Vinaigrette

  • 2 Tbsp fig leaf oil
  • 1 Tbsp vinegar or lemon juice champagne or apple cider vinegar are ideal
  • 1 Tbsp honey
  • 1/8 tsp kosher salt
  • pinch black pepper

Instructions

Fig leaf oil (prepare 1 day in advance)

  • In a blender, combine 20 g fig leaves and 100 g neutral oil. Blend on high speed until entire mixture is warmed to 140 degrees F. The exterior of the blender container will be warm.
  • Place cheesecloth or a coffee filter on top of a sieve set over a container. Strain the fig leaf oil through the layers to remove pulp. This may take a few hours, so set in the fridge overnight to strain if necessary.
    Fig leaf oil will oxidize at room temperature and lose its color. It keeps for up to 2 weeks in an airtight container in the refrigerator.

Almond Pound Cake

  • Heat oven to 325 degrees Fahrenheit. Grease a 9x5" loaf pan.
  • In a medium bowl, beat together 4 large eggs, 2 large egg yolks, 1 tsp vanilla extract, and 100 g creme fraiche with a whisk or fork.
  • In a large mixing bowl or bowl of a stand mixer, combine 226 g unsalted butter, 200 g all purpose flour, 1/2 tsp kosher salt, and 1 tsp baking powder. Beat with mixer on low speed until just starting to combine. Scrape down sides of bowl.
  • Add 150 g brown sugar, 150 g granulated sugar, and 70 g almond flour to the bowl. Beat for 3-4 minutes on medium speed, until mixture becomes fluffy.
  • Stream in half of the egg mixture into the mixer bowl. Beat on low speed until just incorporated. Scrape down sides of bowl. Add the remaining half and beat on low speed again until just incorporated.
  • Transfer batter to prepared loaf pan and bake at 325F for 60-70 minutes, or until a toothpick inserted in the center comes out with only a couple crumbs attached.
  • Allow cake to cool in the pan for at least 10 minutes before removing from pan and cooling completely.

Fig Leaf Vinaigrette

  • In a small bowl whisk together 2 Tbsp fig leaf oil, 1 Tbsp vinegar or lemon juice, 1 Tbsp honey, 1/8 tsp kosher salt, and a pinch of black pepper until well combined. Set aside.

Creme Fraiche Whip

  • In a large mixing bowl, combine 100 g creme fraiche and 60 g powdered sugar. Beat with a whisk or electric mixer for 1 minute until smooth. Add 240 mL heavy whipping cream and beat for 3-4 minutes, until it just starts to hold a soft peak when you lift the whisk out.
  • Add 2 Tbsp fig leaf oil and whisk gently just to combine. Be careful not to overwhip otherwise the mixture will appear curdled.
  • Serve almond pound cake with a dollop of creme fraiche whip and a drizzle of fig leaf vinaigrette.
    The cake can be stored in an airtight container or wrapped in plastic at room temperature for 3 days. Creme fraiche whip and fig leaf vinaigrette may be stored in an airtight container in the refrigerator for up to 3 days.

Notes

  1. If substituting sour cream for creme fraiche, wait to add sour cream to the whip until after the heavy cream and confectioners sugar are whipped to soft peaks.