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Olive Oil Cake with Lemon Myrtle Syrup and Fig Leaf Ice Cream
Recipe by Conor Curran
This incredibly moist cake is drizzled with lemon myrtle syrup and served with a sweet fig ice cream, making it the perfect afternoon tea snack.
- Steps
- Ingredients
Ingredients
Fig Leaf Ice Cream
Lemon Myrtle Syrup
Olive Oil Cake
To prepare
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Steps
- Preheat oven to 180C fan forced. Prechill ice cream machine and prepare an ice bath in a large bowl. Butter and flour the bases of 6 x 10cm springform tins and set aside.
- For the Fig Leaf Ice Cream, place cream and milk into a saucepan with fig leaves and blend with a stick blender until well combined. Place over medium heat and bring to simmer, just below boiling point. Remove from heat and allow to steep for 5 minutes.
- Place sugar and egg into the bowl of a stand mixer and whisk until light and fluffy.
- Return cream mixture to a low simmer. Remove from the heat then pour half of the cream mixture into the egg mixture and whisk until cooled to room temperature.
- Whisk into the remaining cream mixture. Place over a medium heat, stirring with a silicone spatula until mixture thickens and reaches 83C.
- Pour through a fine sieve into a bowl and place over an ice bath. Whisk in salt and set aside to cool.
- Once cool, pour into ice cream machine and churn according to manufacturer’s instructions then place into the freezer until required.
- For the Lemon Myrtle Syrup, place sugar and water into a saucepan over low heat and allow sugar to melt.
- Roughly chop the lemon myrtle leaves and place in syrup. Bring mixture to the boil and set aside for 30 minutes. Strain through a fine sieve into a small saucepan.
- For the Olive Oil Cake, place eggs and sugar into the bowl of a stand mixer and whisk at high speed until light and fluffy. Add olive oil, milk and salt and whisk at low speed to incorporate.
- Slowly add flour in three batches and mix on low speed until incorporated.
- Pour mixture evenly into cake tins and bake for 12-15 minutes or until a skewer comes out clean.
- Put cooked cakes onto a shallow tray and pierce the tops with a skewer or toothpick.
- Gently reheat Lemon Myrtle Syrup and pour half over each cake until completely covered. Set aside for 10 minutes.
- To serve, remove cakes from the tins and place onto plates. Add some Fig Leaf Ice Cream on the side and extra syrup on the side.
