Before I was even vertical last Thursday morning I reached for my cell phone to catch up on what I’d missed around the world. And there, tucked between notifications about Portland weather and texts from friends, was a Facebook message from an editor at Saveur.
“Karlee, can we have your e-mail address? We have something exciting to share with you.”
After springing upright and ripping my phone out of the charging cord as quickly as possible, I adjusted my eyes and read the whole email. I verified that it was, in fact, not an error and was sent to me for realzies.
Guys, it was FOR REALZIES.
Because an hour later, or maybe it was 5 minutes later?… this happened:
“Congratulations, Karlee, you’re a finalist for the Saveur Blog Awards under Best Photography.”
I spent the next 4 hours laughing HYSTERICALLY between moments of shock, awe, and gratitude.
Let’s talk family business. Because, after all, you are my family here. YOU showed up for me. You voted for me, you took time out of your day to WRITE IN votes. You voted for me with incredible thought and care to make Saveur think twice about my little corner of the web.
Please hear me when I say, thank you! This has been a dream of mine since the very first day I started my blog. And, it’s because of you that I have received this incredible honor.
If I may quote Leslie Knope,
“I owe this victory, all of it, to my friends and my supporters. No one achieves anything alone. So let’s embark on a new journey together.”
Today is the start of the real voting period. I would be incredibly honored if you voted for me here. The great news? You can vote as many times as you would like, and I highly recommend that. I’m up against some INCREDIBLE talent. Beautiful, stunning photographers. All of them equally deserve this award.
Winning this award would mean not only the continuation of Olive and Artisan but also its growth. Trust me, I don’t need the fame or attention. However, I do have big dreams and this would almost guarantee them.
As a thank you, on Instagram I asked what kind of cake you would like to see on the blog for the start of the voting period! You all picked:
White> Chocolate
Flowers>Sprinkles
Drip>No Drip
Romantic>Moody
Outdoors>Indoors
Hello, Orange Blossom Fig Cake with Vanilla Bean Frosting!
I thought it was a perfect cake for this transitional time between summer and fall. You guys TRULY outdid yourself with this one. Most of the sugar comes from the figs themselves. If you use dark figs (such as the Mission variety) they will turn the batter purple, then brown, and then bake into a blue/green cake. If you use a green fig variety you won’t have an issue with discoloring. Either way, they taste the same and are just as delicious.
From me to you. I love you. Thank you for making these last three years the best of my life. Now let’s rock the vote 🙂
Love you more than cake,
Karlee
Orange Blossom Fig Cake with Vanilla Bean Frosting
Try this Orange Blossom Fig Cake with Vanilla Bean Frosting to celebrate the biggest moments!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
Ingredients
|| Orange Blossom Fig Cake ||
10 figs (green variety)
1/2 cup granulated sugar
1 cup butter
2 tablespoons flavorless vegetable oil
2 teaspoons orange blossom extract
1 teaspoon vanilla extract
2 eggs
3 egg whites
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
|| Vanilla Bean Frosting ||
2 cups salted butter
2 teaspoons vanilla bean paste
4 cups sifted powdered sugar
2 tablespoons whipping cream
Instructions
|| Orange Blossom Fig Cake || Preheat the oven to 350 degrees.
Cut stem figs and cut in half lengthwise. Place in a small saucepan. Add the sugar, and heat over medium heat. Mix together and continue to heat until the juices have rendered from the figs and the sugar is dissolved. Pulse with an immersion blender until the skins are rice-sized. Cook for another three minutes stirring continuously. Remove from the stove and let figs cool for ten minutes.
In a standing mixer with a whisk attachment, add room temperature butter, oil, orange blossom extract, vanilla extract, and the fig mixture. Mix together until all the ingredients are incorporated. Add the eggs and egg whites one at a time. Do not over beat.
In a separate bowl, whisk flour, salt, and baking soda together. Add half of the dry ingredients to the wet ingredients, and mix on low until incorporated. Add the buttermilk and mix on low until incorporated. Add the last of the dry ingredients until incorporated.
Pour into greased cake pans.
Four 6-inch pans: bake for 25 – 30 minutes (as pictured)
Three 8-inch pans: bake for 23 – 25 minutes
Two 9-inch pans: bake for 25 – 30 minutes
9″ x 13″ sheet cake: Bake for 28 – 30 minutes
|| Vanilla Bean Frosting || In a standing mixer with a paddle attachment, mix the butter, vanilla bean paste, and powdered sugar on low for three minutes. Slowly add the whipping cream until the frosting is smooth.
Notes
If you would like to make the drip, the ratio all depends on the white chocolate chips you buy.
Start with: 1 cup of white chocolate chips and 1/4 cup whole cream, and microwave for 30 seconds on high. Add more cream or white chocolate chips until you get the desired texture. For this drip color I used a mix of AmeriColor soft gel paste in Dusty Rose and Terracotta.
Keywords: cake, fig, orange blossom
Congratulations Karlee! So very well deserved! Know that you have my vote many times over! And, this cake is beautiful and looks delicious as always!
Yay!! thank you so much, Mary! you’ve been with me for so long!!! Love!
WHAT A GORGEOUS CAKE!!! And great location for shooting! I love that bridge! Congrats on the nomination!!!!!!
Thank you so much, guys!!! Love that bridge too <3
Congratulations on your nomination! You deserve it: for your effort, creativity, and the beautiful memories you’ve helped us create with the help of your recipes.
Happy Sunday
http://www.lovecompassionatelee.com/thinkoutloud/unable-to-elevate
Thank you so so much!!! This warms my heart 🙂
Huge congrats Karlee!! And beautiful shots here – I’ve never taken a cake on location but feel totally inspired to now – gorgeous!
Awe! you totally should, Claudia! I like to stick to my comfort zones too but it’s good to stretch thing wings! 🙂
I’m literally crying at work reading this, and that’s on you. Still so happy for you, and might even attempt this cake! After a failed batch of cookies and brownies, the only thing I have successfully baked in the past month is a spiced carrot and apple cake….so I’m going to stick with cake from now on lolol.
ah! hahahah lol. You’re the frigging best. I couldn’t be happier to have you in my lyfffeee. Even if from the other coast.
Hi Karlee,
This cake looks so incredibly delicious! Just wondering if you have ever made this gluten free? I’m wanting to make it for my sisters 40th birthday and she is coeliac.
Thanks,
Alissa
Hey Alissa! Sorry I missed this and I’m so late to reply! yes yes, this will work if you sub for a gluten-free all-purpose flour substitute like Bob’s Red Mill or Cup for Cup.