Almond Cake with Rosemary lemon sugar

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 375° Grease a 9-inch round cake pan. Line the pan with parchment paper, then grease the parchment.

Step 2

2. In a stand mixer fitted with the paddle attachment, beat ¾ cup of the sugar, the eggs, 2 teaspoons of the lemon zest, and the orange zest on high speed until the mixture is pale and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the olive oil and beat until combined, about 2 minutes. Add the lemon juice, milk, fig preserves, and vanilla, beating to combine. Reduce the speed to low. Slowly add both flours, the baking powder, and the salt, beating until just combined. Transfer the batter to the prepared pan and tap it against the counter to smooth out the batter.

Step 3

3. Bake until a tester inserted into the center comes out clean, 40 to 50 minutes. Let cool for 5 minutes.

Step 4

4. Meanwhile, in a small bowl, combine the remaining 1 tablespoon sugar, 1 teaspoon lemon zest, and 2 teaspoons of the rosemary. Run a knife around the edge of the cake, invert the cake onto a plate, and then flip it back over onto a serving plate. Immediately sprinkle the rosemary-lemon sugar mixture over the hot cake. Let cool completely, about 30 minutes.

Step 5

5. Meanwhile, in a small saucepan, bring the honey to a gentle boil over medium-high heat. Cook for 1 minute, then remove from the heat. Stir in the remaining 1 teaspoon rosemary. Let cool, then add the strawberries, tossing to combine.

Step 6

6. MAKE THE RICOTTA. In a food processor, combine the ricotta and honey. Pulse until smooth and creamy, 2 to 3 minutes.

Step 7

7. Just before serving, dollop the whipped ricotta on top of the cake and spoon the honeyed strawberries over the top. Store any leftovers refrigerated in an airtight container for up to one week.