ingredients

GROUP A: CAKE

• 1 1/2 medium eggs

• 1/2 cup neutral oil (I used sunflower oil)

• 1 tsp marmalade

• 1/2 cup finely granulated sugar

• 8 drops chocolate bitters (optional)

• 1/4 tsp vanilla extract

• 1 1/2 tbsp sour cream

• 1 cup AP flour

• 1/4 tsp salt

• 1 tsp baking powder

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground coriander

• 4 small fresh figs + 2 more for garnishing

GROUP B: GANACHE

• 1/4 cup heavy cream or heavy whipping cream

• 1/8 tsp culinary lavender

• 1/8 tsp loose leaf Earl Grey tea

• 1 oz semi-sweet or 75% dark chocolate (depending on how sweet your tooth is)

method

• Prep the heavy cream: In a deep bowl, mix the lavender and Earl Grey with the heavy cream, cover, and then set inside the refrigerator to steep, while you proceed through the rest of the recipe.

• Make the cake: Grease a baking tin or loaf pan of choice with butter and dust with some flour. Preheat the oven to 350 F. Chop the figs into very small pieces. Whisk the eggs, oil, marmalade, vanilla, chocolate bitters, and sugar in a large bowl. Add the sour cream and whisk lightly just enough to incorporate. To this mixture, gradually sift in flour in 3 batches, mixing well to fully incorporate the flour each time. Add the baking powder, salt, and spices, and mix well till a uniform batter is formed. Fold in the fig pieces. Pour batter into the prepared cake tin and bake for at least 50 minutes, till a skewer poked into the center of the cake comes out clean or with some tiny crumbs stuck to it. Increase baking time in 5 minute increments if needed. Let the loaf cool on a wire rack for at least an hour at room temperature before drizzling with the ganache. Refrigerate for up to 5 days in an air-tight container.

• Make the ganache: Chop the chocolate into small pieces and transfer to a heat-proof bowl. Strain the infused cream and discard the solids. Heat this cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s way too hot!) Pour over chocolate, then let it sit for 2-3 minutes to soften the chocolate. Stir slowly but continuously with a small metal spoon or rubber spatula or whisk to fully integrate the chocolate into the cream, till the result is a silky smooth and shiny mixture. Let it cool and thicken at room temperature alongside the cake.

• Assemble the cake: When the cake is completely cool (room temperature) to the touch, check on the consistency of the ganache - you want it to be pourable, but also not overly runny, almost like the consistency of ketchup. Pour it on top of the loaf and it will solidify as it cools while it drizzles down the sides of the cake. Quarter the 2 remaining figs, and place the pieces on the loaf. Enjoy!

Please the seul: For optimum flavour and as long as it’s not hot where you are, leave the plain pound cake out overnight at room temperature and drizzle the ganache the day after you’ve baked it - this helps the warmth from the spices really integrate into the taste. The cake once assembled can be refrigerated for up to a week in an air tight container.