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–+ servings
Slices of upside down Fig cake sit on scalloped white ceramic plates on a gray surface with the remaining cake on a stand beside and some dried fig leaves nearby.
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Upside Down Fig Cake

Plump sweet fresh figs sit atop an easy brown butter and polenta cake batter for a perfect late summer dessert or snack cake that is sure to impress.
Course Dessert
Keyword cake, fall dish, snack cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 193kcal
Author Sylvie Taylor

Ingredients

Figs

  • 14 grams / 1 tablespoon butter
  • 21 grams / 1 tablespoon honey
  • 6 fresh figs halved

Cake

  • 65 grams / 2.3 ounces brown butter room temperature
  • 125 grams / ? cup superfine/caster sugar
  • 110 grams / 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 71 grams / ¼ cup Greek yogurt
  • 50 grams / ½ cup almond flour
  • 120 grams / ¾ cup plain flour
  • 40 grams / ¼ cup polenta
  • 4 grams / 1 teaspoon baking powder
  • 3 grams / ½ teaspoon baking soda

Instructions

Figs

  • Preheat the oven to 180C/350F and lay parchment paper in the base of a round cake tin.
  • Smear the butter over the base of the tin and drizzle or spread the honey on top.
  • Press the halved figs onto the base and set aside.

Cake

  • Meanwhile, toss the butter and sugar into a bowl and whip until light and fluffy, approximately 3 minutes.
  • Add 1 eggs and whip until well combined and fluffy, repeat with the remaining egg.
  • Add in the Greek yogurt and vanilla extract and fold until well combined and smooth.
  • Toss the almond flour, polenta, plain flour, baking soda and baking powder into the wet ingredients and whip on low until the batter is smooth.
  • Pour over the figs and spread out evenly. Tap the tin to to remove bubbles from the batter and bake until golden brown on top and a skewer comes out clean in the center, approximately 50 minutes.
  • Remove and allow to cool for 5 minutes before inverting onto a plate.
  • Allow to cool.
  • Slice and serve with a spoonful of whipped cream or Greek yogurt.
  • Dig in!

Notes

  • Butter: Unsalted butter is used for the browned or caramelized butter. Salted butter works as a fine substitute, just leave out any salt suggested in the recipe. As is the case with browned butter, you will need 84 grams / 2.96 ounces to create 65 grams / 2.29 ounces brown butter with the loss of moisture. Room temperature butter creates a nice fluffy foundation for the cake.
  • Almond meal: Ground almonds or almond flour might be what you refer to as what is called almond meal here. Finely ground almonds create a beautiful and soft texture to our cake.
  • Polenta: Fine ground cornmeal polenta adds a slightly different texture to the cake alongside the almond meal. You could replace in equal measure with almond meal here, though this hasn't been attempted so the final result is not clear.
  • Cake tin: A 20 cm / 8 inches cake tin was used, however, a standard cake tin of similar size would also work well.
  • Serving: This cake pairs beautifully with whipped cream, crème fraîche, or a scoop of vanilla ice cream. Though is also great as is.
Recipe by Roamingtaste

Nutrition

Calories: 193kcal