Vegetarian

Fresh fig and walnut upside down cake

Name: Fresh fig and walnut upside down cake
Total time: 45 min
Yield: 8 servings
Ingredients: 0.25 C unsalted butter; 0.5 C brown sugar; 10 fresh figs; 3 tsps fresh rosemary; 4 Tbsps chopped walnuts; 1 C flour; 1 tsp baking powder; 0.12 tsps salt; 3 large free range eggs; 1 C cane sugar; 2 Tbsps lemon juice; 1 tsp lemon extract; 2 Tbsps vodka; 1 lemon peel; 1 tsp vanilla extract

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 C

brown sugar

0.5 C

fresh figs

fresh rosemary

3 tsps

chopped walnuts

4 Tbsps

flour

1 C

baking powder

1 tsp

salt

0.12 tsps

free range eggs

3 large

cane sugar

1 C

lemon juice

2 Tbsps

lemon extract

1 tsp

vodka

2 Tbsps

lemon peel

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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