A wholesomely spiced fig upside-down cake sure to be a show-stopper!
TOTAL TIME 1 hour 10 minutes, plus cooling | SERVES 12
INGREDIENTS
- 2 (480g) medium oranges
- 250 g butter, softened
- 1 cup caster sugar
- ½ tsp ground cinnamon
- Pinch of ground cloves
- ¼ tsp sea salt flakes
- 1 egg
- 2 cups plain flour
- ¼ tsp baking soda
- 1 cup ground hazelnuts
- 6 small fresh figs, halved
- 125 g raspberries
Caramel
- ⅔ cup caster sugar
- 20 g butter
METHOD
PREHEAT an oven to 190°C. Grease a deep 22cm round cake pan and line the base and sides with baking paper, extending the paper 2 cm above the edge.
FINELY grate 2 tsp of zest from oranges and then juice oranges (you will need ½ cup of orange juice).
BEAT butter, sugar, zest, spices, and salt in a bowl with an electric mixer until light and fluffy. Beat in egg until combined. Fold in combined sifted flour and soda, then ground hazelnut and juice.
Caramel
COMBINE sugar and ¼ cup of water in a pot and stir over medium heat without boiling until sugar dissolves. Bring to a simmer; cook, without stirring, until the mixture forms a golden caramel. Add butter; stir until well combined and smooth
POUR caramel into the base of the cake pan. Place fig halves, cut-side down, over caramel; take care as the caramel will still be quite hot. Place half the raspberries in between figs.
SPOON cake mixture into a large piping bag (without a piping tube). Pipe mixture onto fruit, making sure all gaps between fruit are filled. Tap pan lightly on the bench to remove air pockets; press the remaining raspberries into the cake mixture. Smooth the surface.
BAKE the cake for 40 minutes or until a skewer inserted into the center comes out clean.
LEAVE the cake in the pan for 10 minutes before turning it onto a wire rack to cool.
FOOD TEAM TIP: You can also bake this cake in a deep 20cm square cake pan. If you don’t have a piping bag, use a small spoon to ensure that you get the cake batter in between the figs and tap the pan on the bench several times to ensure that no air pockets remain.
Shared by Food&Home.
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Feature Image: AREMEDIA
