Dark and sticky fig (upside down) cake.

A lovely way to enjoy this red-fleshed fruit

A tender, almond-kissed cake, it’s crumb soft and fragrant with orange zest. Beautiful red-fleshed figs, their edges caramelised to perfection. A cake of quiet indulgence - best eaten warm, with a spoon, and perhaps a little cream or natural yoghurt.

For the topping:

• 6 tbsp butter

• 4 tbsp maple or golden syrup

• 8-10 fresh figs, stems removed, and quartered

For the cake:

• 1/3 cup natural yoghurt

• 1/2 cup brown sugar ​

• 1/4 cup olive oil or melted butter or coconut oil

• 2 free range eggs

• 1 tsp vanilla bean extract

• Zest of one orange

• 1 1/2 cups almond meal

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp sea salt

Method:

Preheat the oven to 180 °C.

Melt the butter for the topping in an oven-proof skillet, then swirl to coat all edges of the pan. Stir in the maple or golden syrup. Don’t feel tempted to use honey, here, it will burn too easily! Arrange the slices of fig on top, flesh side down.

Now, on to the cake batter. In a large bowl, whisk together all the ingredients until well combined. Pour the batter on top of the figs, and smooth out evenly.

Bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Release the cake from the edge of the pan, by gently running a spatula or knife around the edge.

While it’s still warm, place a plate on top, then carefully flip the cake, hopefully releasing it without any breakage onto your serving plate.

Serves 6-8 xxx