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.
Servings 8
Mis en Place
8 Figs
Handful of Raspberries
50 g Sugar
15 g Unsalted Butter
15 g Brown Sugar
2 Eggs
150 g Flour
100 g Almond Flour
100 g Ground Almonds
6 g Baking Powder
125 ml Milk
5 g Vanilla Extract
Orange Zest
Optional:
Finely Chopped Pistachio
Fig Jam
Step 1
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.
Step 2
In a mixing bowl, whip butter with a whisk until creamy, add sugar.
Add eggs one at a time.
Step 3
Sift flour, ground almonds and baking powder over top and fold.
Step 4
Add milk, vanilla extract and orange zest.
Step 5
Pour batter over top figs and bake at 350 degrees until done.
Roughly 35 minutes.
Step 6
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
