Since I’ve moved to Murrayville, I have been incredibly fortunate to have plenty of neighbours who have fruit trees. And even more fortunate that said neighbours are also very generous. It was because of this that I had my first taste of figs. And boy was I smitten.
I was in a baking phase then so my immediate thoughts were: can I bake with this?
Turns out I can. And boy was it worth it. I brought my first fig cake ever to school and it got demolished by my colleagues in record time.
Fresh Fig, Walnut, and Rosemary Upside-Down Cake
SourceIngredients
1/2 cup butter (8 tablespoons)
1 cup brown sugar
10 fresh, ripe figs of your choice, tips removed, halved
2 teaspoons fresh rosemary, finely chopped, divided
2-3 tablespoons walnut pieces, or as many as needed
1 cup flour, sifted*
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
4 tablespoons lemon juice
zest of 2 lemons
1 teaspoon pure vanilla extractMethod
1. Position a rack in the center of the oven, and preheat to 180c.
2. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side down, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.
3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.
4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.*Note: Sifting the flour creates a lighter cake.
So good. You really need to get onto this if you are a fig lover!
Me, I’m going to go sit in a corner with a slice of this cake and dream of an all inclusive holiday. Mmm.
Your cake made me hungry. Looks deliciously yummy! =)
raquel@eRecipe.com recently posted..Zucchini Salad with Blue Cheese
Aw, thanks! It was devoured within seconds!
I love how the figs turned out in the cake!! I’m loving the jammy looking bits…
Tammi recently posted..Korean Style Tofu
The jammy looking bits are the best! So sweet, so gooey and so, so sinful.
What I wouldn’t give for a friendly neighbour with a fig tree!
This Summer I’ve been baking cupcakes for a market, and one of the types I make are fig cupcakes with a gorgeous fresh fig on top. They’re not cheap to buy, and I’ve just been wishing I knew someone who grew them.
If I can find some spare ones that I’m not using for baking I’ll have to give this a go.
Natasha J recently posted..Another Barossa Breakfast Rave
Fig cupcakes YUM. I saw some at a market recently… wouldn’t happen to be you, would it? ;p
YUM! I have a bunch of figs in the fridge and have been looking around for a recipe to use them up – this sounds perfect!
Martyna@WholesomeCook recently posted..Maha’s Turkish Delight donuts + win a copy of Flavours of Melbourne!
Awesome! Would be great to hear what you think of the cake
I would like this more if you didn’t contaminate this with walnuts
Hahahaha
msihua recently posted..Advertorial: Australia Unlimited iPad Magazine App + Competition (Giveaway: Bill Granger Signed Cookbooks!!!)
I don’t mind the walnuts personally, it’s usually almonds I hate ;p
The lorikeets that live in a fig tree near my house would like this cake very much:)
Miss Kimbers @ Fruit Salad and Mixed Veg recently posted..Carrot apple cake (grain and processed sugar free)
I’m dying for more figs so I can bake more with them. Have also recently found out how delicious they are in salads. Yummmm.