Crème Fraîche Sourdough Evoo Cake with Fig Leaf Buttercream 

1. Preheat the oven to 350. Grease and line an 8 inch cake pan. 
2. In a large bowl, combine the flour, sugar, salt, baking soda and powder. Whisk to combine. 
3. Add the olive oil to the dry mixture and whisk until combined. 
4. In a separate bowl combine the olive oil, creme fraiche, sourdough discard eggs and vanilla.  Add to the dry ingredients and mix until combined. Transfer the batter to the prepared pan. 
5. Bake for 45-50 minutes or until a cake tester comes out clean. Allow to cool in the pan for 15 minutes before transferring to a cooling rack to cool completely. 

Fig Leaf Oil 

1. Bring a saucepan of water to boil. Blanch the fig leaves for 30-45 seconds. Transfer to an ice bath. 
2. Dry off the leaves and put into a high speed blender with oil. Blend for 1-2 minutes. 

Fig Leaf Buttercream 

1. Put the egg whites and sugar into the bowl of a stand mixer. Set it over a saucepan filled with simmering water (do not let the bowl touch the water). Heat, whisking constantly until it reaches 160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.
2. Switch to the paddle attachment. Slowly add the butter a tablespoon at a time, continue beating until smooth and silky, about 10-15 minutes. 
3. Add the fig leaf oil and extract and pinch of salt- whip to combine.
4. Frost cake with buttercream.