Figs have to be one of my favourite fruits to experiment with in the kitchen, and who doesn't love a picnic perfect sweet finale? This upside-down cake is not only incredibly simple, but great with your favourite choice of fruit.
Photo by 515 Photo Co.
Mis en Place
Handful of Raspberries
50 g Sugar
15 g Unsalted Butter
15 g Brown Sugar
150 g Flour
100 g Almond Flour
100 g Ground Almonds
6 g Baking Powder
125 ml Milk
5 g Vanilla Extract
Finely Chopped Pistachio
Line the sides as well as the base of an 8" cake pan with parchment paper.
*Springform pans work really well here.
Sprinkle the base with sugar and little pieces of butter.
Cut figs in half and lay cut side down in a circular pattern, sprinkle in raspberries.
In a mixing bowl, whip butter with a whisk until creamy, add sugar.
Add eggs one at a time.
Sift flour, ground almonds and baking powder over top and fold.
Add milk, vanilla extract and orange zest.
Pour batter over top figs and bake at 350 degrees until done.
Roughly 35 minutes.
When cake is done, let cool for 10-15 minutes.
Invert warm cake on a serving plate and brush with melted jam and
sprinkle with chopped pistachios