Lately I’ve been trying to incorporate more gluten-free baking into my life.
And with the holidays (and all the holiday entertaining and cooking) fast approaching, I have made it my mission to not just be a good gluten-free baker, but an expert gluten-free baker. (What can I say – I aim high.)
Nowadays, it seems as though I encounter more and more people who choose not to consume gluten, and I want to be prepared – especially during the holiday season. I don’t want to tell gluten-free eaters, ‘Oh, don’t eat the cake; it contains gluten’ and have them smile in return while secretly making a mental note never to visit again.
No, I want to pull out a gorgeous cake and say, ‘Have all you want. It’s gluten-free.’ I want them to smile and make a mental note of how they can’t wait to visit again and eat another one of my gluten-free treats.
To assist in the achievement of my expert gluten-free baker status, I have been using products by a lovely organisation called Schär. They dedicate themselves to making ‘gluten-free life easier,’ which they certainly achieve with their massive catalogue of gluten-free products, hundreds of gluten-free recipes, and a library of tips to help people achieve a gluten-free life.
(Needing to eat gluten-free, by the way, does not mean you are coeliac. Some 13 percent of the UK population report to suffer from unpleasant symptoms after eating gluten, a condition termed ‘gluten sensitivity.
Schär saved the day for me not too long ago when the kids had a new friend over who is gluten intolerant. The over-thinking foodie in me was nervous for days, trying to come up with the ‘perfect’ gluten-free menu, but in the end it all went down a treat thanks in part to Schär. Among other gluten-free foods, we had delicious cinnamon streusel brioche muffins using Schär gluten-free brioche rolls and Schär gluten-free rich tea biscuits the kids tried to sneak cleverly away from the adults. (They are that good.)
So this time, I have been experimenting in the kitchen to prepare for the holiday season using a fantastic gluten-free flour, Schär Mix it! Universal. It’s suitable for sweet or savoury baking, and the results are nearly identical to what you would get if you used a gluten flour.
Gluten-Free Upside Down Fresh Fig Cake
I whipped up this beautiful gluten-free upside down fresh fig cake using Schär Mix it! Universal and was quite pleased with the results. The cake was light and fluffy and a gorgeous colour. When I brought in my taste testers (kiddoes and the husband), we discovered it was very slightly crumblier than if I had used gluten flour, but it was all the more fun to hoover up the crumbs. (The youngest said, ‘Mama I love these crumbs!’)
The taste testers, by the way, had no idea it was a gluten-free upside down fig cake recipe. It was so good in fact that I may have to make a double batch so the gluten eaters don’t steal it all from the gluten-free eaters this holiday season.
I fooled the taste testers again the next day when I offered Schär chocolate fingers and glasses of milk. Much like the upside down fresh fig cake crumbs, the Schär chocolate fingers were hoovered up quickly. I also fulfilled my taste-testing duties by eating three (maybe four) and can confirm they taste just like ‘regular’ chocolate fingers.
Delicious shortbread cookies covered with a delicious chocolate coating – just like chocolate fingers should be.
I’m quite pleased with my progress on the gluten-free front. With my success so far, I think I will be able to offer gluten-free treats that taste just as good (if not better) than their gluten counterparts this holiday season and beyond thanks to Schär.
If you try this upside down fig cake (and I hope you do), please let me know how you like it in the comments below.
Gluten-Free Upside-down Fresh Fig Cake Video
Make your self a super easy and gluten free upside-dow fig cake – a must have at any celebration.
Here is how to make this upside down fresh fig cake. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my upside down fresh fig cake recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is sponsored.
- 6 figs sliced
- 3 figs chopped
- 2 tbsp honey
- 225 g unsalted butter softened, plus extra for greasing
- 225 g caster sugar
- 4 large free-range eggs lightly beaten
- 225 g self-raising flour
- 2 tbsp orange juice
- 3 tsp baking powder
Preheat the oven to 160C /180C/ 350F /gas 4 and line and lightly oil a 23cm cake tin.
Place the sliced figs in a layer in the cake tine and drizzle on the honey.
Add butter and sugar in a large bowl and beat with an electric hand whisk until pale and fluffy.
Then gradually beat in the eggs until combined.
Fold in the flour and baking powder and orange juice, the chopped figs.
Transfer the cake batter into the prepared tin and smooth the surface.
Bake in the hot oven for approx. 45 mins or until a skewer inserted into the cake comes out clean.
Let the cake cool in the cake tin for 10 mins before carefully inverting the cake and removing the baking paper.
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