INGREDIENTS

• For the cake
• 3 eggs
• 100g sugar
• 100g honey
• 235g semolina
• 100g almond meal
• 1 teaspoon baking powder
• 140g olive oil
• 70g yoghurt
• 1 lemon, zested and juiced
• ½ teaspoon each ground cardamom and nutmeg
• For the JAZZ™ Apple & Fig Compote
• 350g dried figs
• 450g JAZZ™ apples, diced
• 250g sugar
• ½ vanilla bean, scraped
• 1 teaspoon ground fennel
• ½ teaspoon ground coriander
• 1 lemon, zested and juiced
• 2 cups water
• For the Sesame Brittle
• 1 cup black sesame seeds
• 1 cup white sesame seeds
• 250g sugar
• Water, to dissolve sugar
• For the Cashew Cream
• 250g cashews, roasted
• 100g tahini
• 100g honey
• Water
• 750ml thickened cream, whipped to soft peaks
• For the JAZZ™ Apple Garnish (Optional)
• 2 JAZZ™ Apples
• Lemon juice

METHOD

For the cake

• Preheat oven to 160C fan-forced or 180C conventional. Grease and line two rectangular cake tins – roughly 22cm x 30cm.
• Using a stand mixer with the whisk attachment, or in a large bowl with an electric mixer, whip eggs, lemon zest, sugar and honey until pale and fluffy.
• In a separate bowl, mix the semolina, almond meal, baking powder and spices. Fold half the semolina mix into the egg mixture, then fold in the olive oil, yoghurt and lemon juice and keep folding until well combined. Fold in the remaining semolina mix.
• Pour the batter into the prepared tins and smooth over. Bake for 40–45 minutes until a skewer inserted into the cakes has crumbs on it when removed.
• Leave to cool, then slice cake in to 4cm x 10cm portions.

For the JAZZ™ Apple & Fig Compote

• Place all ingredients in a saucepan and gently bring to the boil. Stirring occasionally, cook until soft and syrupy – about 30–40 minutes.

For the Sesame Brittle

• Line a metal tray with a sheet of greaseproof paper. Prepare a second sheet of greaseproof paper and set aside.
• Place sugar and water in a small saucepan and cook until it forms a dark caramel. Stir in the sesame seeds and pour onto prepared tray. Take the second sheet of greaseproof paper and, using a rolling pin, smooth out the brittle to a thin layer.
• Leave to cool. Crack and break as needed to decorate cake.

For the Cashew Cream

• Place cashews, tahini and honey in a blender and blitz to make a smooth paste. Add water to adjust consistency.
• Gently fold through whipped cream.

For the JAZZ™ Apple Garnish

• Preheat oven to 90C fan-forced or 110C conventional.
• Using a mandolin, thinly slice one Jazz apple and submerge in a 1:1 mixture of lemon juice and sugar syrup.
• Arrange on a silicone sheet and place in oven for 5–6 hours, or until crisp and dry.

To Serve

• Arrange slice of cooled cake on a serving plate and top with compote, cream and brittle. Optionally, garnish with dehydrated apple.