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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!