Upside down bottom up green figs cake

Upside down fresh figs bottom up cake

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190 g unsalted butter plus 30 g butter, at room temperature
250 g brown sugar
2 Tbsp honey
9 green figs, firm and ripe, stem removed and cut into half
300 g plain flour
2 whole eggs
1 1/2 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
125 g castor sugar
1 tsp vanilla
1/2 c milk
1/2 c vanilla custard
1/2 Tsp cinnamon powder


Pre heat oven 180 deg. Grease and line with parchment paper the ring pan. Brush some butter on the parchment too. In a saucepan over low heat melt 30 g butter, add brown sugar and honey until it form a smooth sauce and pour sauce in the prepared pan. Arrange figs bottom face down in a circle over the sauce. Set aside and when cool down put in the fridge.

In a deep set plate, mix flour, baking powder, salt and bicarb with wooden spoon. Use electric beater beat on meadium speed the 190 g butter, castor sugar and vanilla until light color and texture about 5-8 minutes. Add egg one at a time beating well each beat. Beat low speed to combined well.

Add the dry ingredients 3 ladles, alternate with milk and vanilla custard into the wet. Use a big spoon to fold in the dry and milk with custard. Remove pan from fridge. Spoon batter evenly on to the figs. Bake cake for 45-55 minutes, until skewer comes out clean. Turn off oven and let cake sit in oven for 10 minutes with oven door a jar. Remove cake from oven and sit cool for 30 minutes before turning cake onto a deep serving plate. Gently remove parchment. Serve warm with ice cream or ricotta cheese and maple syrup.

Note: This cake is a sweet cake. If you have no sweet tooth u can omit the honey sauce method. Just drizzle some honey on to the ring pan, then arrange the figs.