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Amanda McInerney of www.lambsearsandhoney.com

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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course: Cake
Ingredients Method

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

Method
 

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

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