Graza

Preheat the oven to 200F

Place washed and dried fig leaves onto baking sheets. 

Allow to bake for 20 minutes or until the leaves become fragrant and crisp. They should crush in your hand, that's when you know they are done. 

Blitz in a high speed blender or in batches in a spice grinder until the leaves become a fine powder. Sift out any larger bits. 

Preheat the oven to 350F. 

In a bowl combine flour, salt, 1 tbsp fig leaf powder, baking powder, baking soda, and granulated sugar. Whisk to combine and set aside. 

In a separate bowl combine the Drizzle, buttermilk, eggs, and vanilla extract. Whisking until combined. 

Add the wet ingredients to the dried and whisk just until all the dries are evenly hydrated. 

Pour cake batter into a parchment lined 8" cake pan that is a minimum 2" deep. 

Bake cake for 35-40 minutes until evenly golden brown and the center gently springs when tapped. A toothpick inserted should come out with a few moist crumbs. 

Allow the cake to cool completely before removing from the pan. 

In a bowl cream together the cream cheese, powdered sugar, and a ¼ tsp kosher salt until smooth and fluffy. 

In a separate bowl whip the heavy cream and sour cream until medium peaks form. 

At this point add the whipped cream cheese mixture into the whipped cream. Beat until evenly combined. 

Turn the cake out onto a plate or cake stand. 

Top with the cream cheese mousse. 

Decorate with plenty of fresh or roasted fruit, strawberries and stone fruit pair very nicely with this cake! 

Store in the fridge until 20 minutes before serving. Top with Drizzle when plating for an added level of flavor!