Fig Leaf + Blueberry Summer Avocado Oil Cake Recipe With Camilla Marcus of west~bourne

Chef Camilla Marcus of @westbourne is a true MATE, cooking wholesome dishes that rely on regeneratively farmed, climate-forward ingredients. In honor of our new Forest and Blueberry Activewear, we partnered with Camilla to get her infamous Fig Leaf and Blueberry Summer Avocado Oil Cake.

About Camilla

Named one of Fast Company’s most creative people in business, Camilla Marcus is a chef, entrepreneur and activist trailblazing what it means to be a good steward for our planet, people, and future through the lens of food. The ultimate generalist, she has a JD/MBA and is a mindful, notable chef considered a leader in plant based, climate centered cooking and who has collaborated with brands such as Nike, Allbirds, Tanya Taylor, and Vogue. Follow her on Instagram: @camilla.marcus.

About west~bourne

At west~bourne, our ethos is 'eat well. do better. gather often.' With chef-driven snacks and pantry staples meant to dress up everyday cooking, and serve as unique additions to any gathering. All impeccably sourced, utilizing regenerative, sustainable, and organic ingredients. Welcome to our uncompromising work in progress. Follow west~bourne on Instagram: @westbourne.

"With the new activewear palette centering on forest and blueberry, I wanted to bring a foraging sensibility to an easy-to-make and irresistible-to-eat summer dessert, plucked from nature. There's nothing better than a fresh, light summer cake - a beautiful showpiece for hosting, or bringing over as a guest gift."

Fig Leaf and Blueberry Summer Avocado Oil Cake

Ingredients

2 cups fresh blueberries
1 1/4 cup honey
1 cup west~bourne 100% avocado oil
1/2 cup room temperature coconut milk
3 room temperature eggs
1 cup superfine almond flour
1/2 cup oat flour
1/2 cup semolina flour
3 cardamom pods (seeds removed from husks, ground)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
dollop creme fraiche
1 tbsp fig leaf oil

Preparation

Step 1: Prepare fig leaf oil (can be made 1-2 days in advance). blend 20g fig leaves (2 large leaves) and 100g west~bourne extra virgin avocado oil on high until mixture is warm to the touch. strain into an airtight container or jar, and store in the refrigerator for up to 2 weeks.

Step 2: Preheat the oven to 350 degrees. Grease a 9" round cake pan with avocado oil. layer fig leaves (stems trimmed) greenest side facing down across the entire inner surface of the pan overlapping across the base and up the sides (as you would if you laid parchment paper inside).

Step 3: Prepare the batter. Mix honey and oil, then fold in dry ingredients. fold in coconut milk, and then mix in each egg, one at a time. slowly combine until smooth using a spatula, to get the batter smooth but careful not to overmix. pour the batter into the prepared cake pan over the fig leaves and cover the top with blueberries.

Step 4: Bake for 45 minutes until a knife comes out clean. Let it cool for at least 30 minutes. Slice and serve with creme fraiche and fig leaf oil nestled in the dollop.

Let's Talk With Camilla

What are Camilla's favorite MATE pieces and why?

I have been loving the clean, cozy sweatsuits that I share with my hubby. We both love the Organic Fleece Oversized Sweatshirt and Fleece Relaxed Pocket Sweatpant. The colors are minimalist and chic, and they wash so well, getting better over time.

Why did you choose this recipe? What do you love about it?

With the new activewear palette centering on forest and blueberry - I wanted to bring a foraging sensibility to an easy to make and irresistible to eat summer dessert, plucked from nature. There's nothing better than a fresh, light summer cake - a beautiful showpiece for hosting or bringing over as a guest gift.

Tell us about the ingredients you’re using in the recipe.

This is a new variation on our avocado oil cake that uses both our 100% pure (for baking) and our extra virgin oil (for finishing) that's incorporating high nutritional flours like oat, almond and semolina, with honey instead of typical refined sugar, and uses fig leaves instead of parchment paper for an edible, zero waste integration. I use the fig leaves as well to infuse the garnish oil. Blueberries are at their peak right now, so vibrant and juicy for this brief moment, so they are the real star of the dish.