Cottonseed oil lemon cake topped with fig compote, fresh figs, and powdered sugar.
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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Cotton Incorporated
Cake
INGREDIENTS
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1½ cups plus 2 tablespoons Granulated sugar divided
- 3 ea. Large eggs, room temperature
- 1 cup Cottonseed oil
- 1¼ cups Whole milk
- 1 tablespoon Fresh lemon zest
- 2 tablespoons Fresh lemon juice
METHOD
- Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan using cottonseed oil and dust with flour. Line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1½ cups sugar and eggs using on high speed, until light and fluffy, about 1 minute. With the mixer on low, gradually stream in the cottonseed oil. Beat in the milk, lemon zest, and lemon juice on low until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Pour into the prepared pan, and spread the top into an even layer using a small spatula. Sprinkle with the remaining 2 tablespoons of sugar. - Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, and remove and discard the parchment paper. Let the cake cool completely on the wire rack before serving.
Fig Compote
INGREDIENTS
- 1 lb. Figs, sliced
- Sugar (enough to coat figs evenly)
- 1 tbsp. Chai syrup
- 1 tbsp. Lavender syrup
METHOD
- Gently cook down.
- Cool and top Cottonseed oil cake.
- Dust with powdered sugar and fresh figs.
