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
- 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.