Cinnamon Cake with Rosemary & Fig
This cinnamon-infused olive oil sponge cake is brushed with a brown sugar soak, layered with a rosemary-infused vanilla bean mousse, and frosted with a cinnamon-fig Swiss meringue buttercream. A perfect balance of warm spice, herbal notes, and fruity sweetness.
Equipment
- Mixing bowls
- Electric Mixer
- Saucepan
- Microwave-safe bowl
- Whisk
- Offset spatula
- Cake board
- Pastry brush
Ingredients
For the Cake:
- 1 batch Vanilla Bean Olive Oil Cake
- 50 g granulated sugar
- 3 tablespoons ground cinnamon
For the Cake Soak:
- 1/2 cup brown sugar
- 1/2 cup water
For the Mousse:
- 3/4 cup heavy cream
- 2-3 sprigs fresh rosemary
- 2 teaspoons vanilla bean paste
- 2 tablespoons powdered sugar
- 3/4 teaspoon unflavored gelatin powder
- 1 tablespoon water
For the Buttercream:
- 1 batch Swiss Meringue Buttercream
- 3/4 cup good quality fig preserves
- 2 tablespoons ground cinnamon
Instructions
For the Cake:
- Whisk sugar and cinnamon into the dry ingredients of the cake batter.
- Bake the cake as per the recipe instructions.
- Let cool completely before assembling.
For the Cake Soak:
- Combine brown sugar and water in a microwave-safe bowl.
- Microwave for 1-2 minutes until sugar fully dissolves.
- Refrigerate until needed.
For the Mousse:
- Heat heavy cream with rosemary sprigs over medium-high heat until just below boiling.
- Remove from heat and let cool to room temperature.
- Transfer to a container, refrigerate, and let infuse for several hours or overnight.
- Strain out rosemary before using.
- Bloom gelatin by sprinkling it over water and letting it sit for 5 minutes.
- Whip chilled rosemary-infused cream with vanilla bean paste and powdered sugar until soft peaks form.
- Microwave gelatin for 5-10 seconds until melted (do not boil).
- Slowly stream melted gelatin into whipped cream while beating on high until stiff peaks form.
- Refrigerate for at least an hour.
For the Buttercream:
- Prepare Swiss meringue buttercream as per recipe.
- Fold in fig preserves and cinnamon after butter is incorporated.
- Adjust salt to taste.
Assembly:
- Place the first cake layer on a cake board.
- Brush liberally with cake soak and let absorb for a minute.
- Spread a thin layer of buttercream over the cake.
- Beat mousse to fluff it up, then spread an even layer over the buttercream.
- Add the second cake layer and repeat the soaking and layering steps.
- Place the final cake layer, brush with cake soak, and let absorb.
- Spread a thin crumb coat of buttercream over the entire cake.
- Refrigerate for 15 minutes until set.
- Apply a second coat of buttercream, smoothing as desired.
- Decorate with piped buttercream, fresh rosemary, and sugared grapes if desired.
Notes
- Storage: Keep in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
- Variations: Use honey instead of brown sugar in the soak for a floral twist.
- Pairing Suggestions: Serve with herbal tea or a spiced latte for the perfect cozy pairing.
