Sometimes, things we thought were lost reappear unexpectedly, like this picture I found from when I learned to bake in 2015. I had feared it was gone, but I kept the handwritten recipe as a safeguard against digital loss, trusting in God’s guidance and presence in my life.

“Green figs, also known as “fig bananas,” are unripe, firmer, and less sweet than ripe figs, making them suitable for savory dishes and salads. They are rich in fiber, potassium, calcium, and vitamins A and C, supporting heart and bone health and aiding digestion.”

I am using it to bake a moist and flavourful upside-down fig cake.

Ingredients

190 g unsalted butter plus 30 g butter, at room temperature
250 g brown sugar
2 Tbs honey
9 green figs, stems 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 essence
1/2 c milk
1/2 c vanilla pouring custard
1/2 Tsp cinnamon powder

Method

Pre heat oven 180 degrees C. 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 forms a smooth sauce and pour sauce in the prepared pan. Arrange figs; cut side face down in a circle over the sauce. Set aside and when cool down put in the fridge.

In a deep metal plate, mix flour, baking powder, salt, and bicarbonate of soda with a wooden spoon. Use an electric beater on medium speed to beat the 190 g of butter, castor sugar, and vanilla until light in colour and the sugar dissolves, about 5-8 minutes. Add the egg one at a time, beating well after each addition. Beat on low speed to combine well.

Add the dry ingredients 3 ladles, alternate with milk and vanilla pouring custard into the wet. Use a big metal spoon to fold in the dry and milk with vanilla pouring 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 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 are not a sweet tooth person; you can omit the honey sauce method. Just drizzle some honey on to the ring pan, then arrange the figs.

https://helenscchin.com/2015/09/26/upside-down-figs-cake/

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