Monthly Archives: February 2009

Rosemary Cake with port soaked dried figs

Unlike some people, I really  like savory ingredients in pastries (within reason; bacon can be tricky). It also helps that rosemary is my favorite herb.

This is a recipe from the williams-sonoma New Flavors for desserts book. Great rustic recipes.

In addition to the cake, there is a port wine sauce with dried figs, cooked together.

When serving, you don’t want to drown the cake with the figs, rather generously drizzle.



2 cups dried figs

8 juniper berries

1 teaspoon black peppercorns

1 cup port

1 2/3 cups sugar

2 cinnamon sticks

1 cup (8 oz) unsalted butter

4 small sprigs fresh rosemary

1 1/4 cups cake flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 large eggs, at room temperature

3 large egg yolks, at room temperature

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Spray three 5 3/4-by-3 1/8-inch mini loaf pans with nonstick cooking spray.

Enclose the juniper berries and peppercorns in a tea ball or bag and place in a saucepan. Add the port,2/3 cup of sugar, and the cinnamon sticks and bring to a simmer, stirring occasionally.  Add the dried figs and simmer for 5 minutes. Remove from heat, and let sit for 1 hour.

Melt the butter in a small sauce pan over medium-low heat. Remove from heat and add 3 rosemary sprigs, cover, and let stand for 15 minutes. Strain through a fine-mesh sieve; discard rosemary.

While the rosemary steeps, pluck the leaves from the remaining sprig and coarsely chop the leaves. In a bowl whisk together the flour, baking powder, salt, and chopped rosemary.

Using a stand mixer on medium speed, beat the whole eggs, egg yolks, and vanilla until combined. Add the remaining 1 cup sugar and beat until pale and thick, about 3 minutes. Reduce speed to low and add dry ingredients in 2 batches, mixing only until a few dry streaks remain. Up the speed to medium-low and drizzle in rosemary-infused butter. Increase the speed to medium and beat until combined. Scrape batter into prepared pans.

Bake the cakes until domed, brown around the edges, and a cake tester inserted into the centers comes out clean, about 40 minutes. let cool for 5 minutes and serve.

To serve, slice the pound cakes  and serve with the port-soaked figs.

Bazaar Patisserie at the SLS Hotel in LA

Over the holiday break Nick and I were able to go and get pastries at the Bazaar. The restaurant is decorated with items from Moss. Including a gallery of the hottest design items on display.

The pastry display was beautiful!

All the bon bons and lollipops as well as the kitchen right behind it, which is lead by Executive Pastry Chef Micheal Gillet.  We were lucky, Chef Gillet so generously gave us a tour of the restaurant, thank you Chef! Only open a few months and it gets packed at night. Reservations recommended.

The high noon tea is a great way to catch up with an old friend over chocolate covered poprocks, bon bons, and cookies and cakes! Oh my!