Have not had cake for more than 2 months now since restriction. There are abundant figs in my garden. Hmmm, I can make a cake with them. Let try upside down method rather than chopping them and mixing them up in the batter.

Best use the vanilla custard that is going to expired in 5 days. With the remaining figs I can make use of the tart cup my sister gives me. Can also make smoothies. Well, let’s focus on baking figs cake first.

One thing at a time. Don’t fall into the gravest danger of worrying about tomorrow. Thanks to God for the abundant figs that I shared with my family. Everyone can enjoy the abundant figs.

Something different from my normal way of baking and using berries. My figs cake is moist, sweet and delicious. Let’s bake!!!!

Ingredients

190 g unsalted butter plus 30 g butter, at room temperature
250 g brown sugar
2 Tbs 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

Method

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 medium speed the 190 g butter, castor sugar and vanilla until light colour 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.

https://helenscchin.com/2015/02/27/upside-down-bottom-up-green-figs-cake/

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