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

6-8 Figs

Handful of Raspberries

50 g Sugar

15 g Unsalted Butter

Cake Batter

125 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

Lemon or 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 lemon or orange zest.

Step 5

Pour batter over top figs and bake at 350 degrees until done.

Roughly 30 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