Honey and Rosemary Upside Down Fig Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
10 servings
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Calories
454 kcal
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Course
Dessert
Honey and Rosemary Upside Down Fig Cake
Description
The Honey and Rosemary Upside Down Fig Cake begins by arranging sliced figs over honey which is spread on the base of the cake pan. The sweet honey acts both as a sticky base and flavor complement to the naturally sweet and slightly tart figs. The cake itself consists of creamed butter and brown sugar, eggs, flour, baking powder, baking soda, almond meal, fresh rosemary, and yogurt, contributing moisture and a subtle nutty and herbal depth.
The batter is carefully spread over the figs, and the cake is baked until set and golden. The use of fresh rosemary adds a hint of pine-like aroma that pairs well with the figs’ fruity sweetness, while almond meal enriches the texture. After baking, the cake is inverted so the figs and honey form a caramelized, glossy topping, offering a contrast in texture and flavor to the tender cake beneath.
The cake performs well as an afternoon treat or dessert. It pairs nicely with tea or coffee and showcases seasonal fresh figs in a unique presentation. The use of yogurt in the batter keeps the crumb moist and soft.
For easier removal and to keep the honey contained during baking, using a push pan or springform pan is recommended. Gently warming the honey before spreading aids even coverage over the pan base.
Ingredients
- 6-8 figs depending on size, enough to cover the base of your cake tin
- 2 tbs honey
- CAKE:
- 190 g butter at room temperature, 6 oz plus 1½ tbs, unsalted
- 275 g brown sugar 1¼ cups
- 3 egg
- 300 g plain flour 2 cups, all purpose
- 1 tbsp rosemary finely chopped fresh
- 1 tsp baking powder ½
- tsp bicarbonate of soda baking, ½ quantity
- 60 g almond meal ½ cup, ground almonds
- 1 cup yogurt
Instructions
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
- Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin (if the honey is too thick warm it quickly in the microwave or in a small bowl over some hot water). Arrange the fig slices on top so that the base of the cake tin is covered.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, rosemary and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the figs and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
Notes
- Use a Push Pan or lined springform pan to remove the cake easily without messy honey spills.
- Warm the honey slightly to help spread it evenly over the cake tin base before adding figs.
- Ensure figs are sliced evenly to create a uniform layer for an attractive topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 41mg | 2% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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