Vegetarian
Fresh fig and walnut upside down cake
A delicious Fresh Fig, Walnut, Rosemary Upside Down Cake, perfect for lacto ovo vegetarians. This recipe covers 8% of daily vitamin and mineral needs. Best enjoyed during the fall season.
Ingredients
unsalted butter
0.25 cups
brown sugar
0.5 cups
fresh figs
10
fresh rosemary
3 tsps
chopped walnuts
4 Tbsps
flour
1 cup
baking powder
1 tsp
salt
0.12 tsps
free range eggs
3 large
cane sugar
1 cup
lemon juice
2 Tbsps
lemon extract
1 tsp
vodka
2 Tbsps
lemon peel
1
vanilla extract
1 tsp
Method
- Position a rack in the center of the oven, and preheat to 350 degrees.
- 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 up.
- Sprinkle with 1 tsp of the rosemary.
- Fill in the nooks and crannies with walnut pieces.
- In a medium bowl sift flour, baking powder, and salt together.
- In a separate bowl beat eggs with sugar at medium speed until creamy.
- Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed.
- Add the flour mixture to the creamed mixture and beat until well combined.
- Pour cake batter evenly over the fruit and smooth with a spatula.
- Bake for 35 to 40 minutes or until cake is golden and a toothpick 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. Leftovers are yummy heated for about 15 seconds in the microwave!
- Delicious with a bold cup of java or a cool glass of Chardonnay like this one Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!
Nutrition:
426 kcal
Carbs
77 g
Fat
11 g
Protein
5 g
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