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Upsidedown Fig and Ginger Cake

I used figs preserved in syrup, but fresh would do well. You could also use reconstituted soft, dried figs. Serve with thick, Greek-style yoghurt or whipped cream.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cake
Author: Amanda McInerney of


  • 2 Tbsp melted butter
  • 1/4 cup of soft brown sugar
  • 425 gm can of figs in syrup
  • 1 cup SR flour
  • 1/4 cup soft butter
  • 2/3 cup caster sugar
  • 1 egg
  • 125 gms crystalised ginger
  • 1 tsp dried ginger
  • 3/4 cup milk


  • Preheat oven to 170C. Grease sides of a 20(ish) cm round spring-form or push-bottom cake pan.
  • Drain figs well, then slice into wedges.
  • Coat bottom of cake pan with the melted butter, sprinkle with the brown sugar and arrange fig slices.
  • Place ginger into food processor bowl and pulse until very roughly chopped.
  • Place remaining ingredients into processor and blend until well combined, 30-60 seconds. Spoon batter evenly over figs.
  • Bake for approx 40 mins, or until skewer comes out clean.
  • Leave in pan for 5-10 minutes, then invert onto serving plate. Serve warm or cold.