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A plate Upside Down Fresh Fig Cake on aplate with flowers and a fig
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Upside Down Fresh Fig Cake

Upside Down Fresh Fig Cake
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 336kcal
Author Bintu Hardy

Ingredients

  • 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
UK Measures - **Convert to US Measures**

Instructions

  • 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.
  • Enjoy.

Nutrition

Calories: 336kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 25mg | Potassium: 262mg | Fiber: 1g | Sugar: 28g | Vitamin A: 605IU | Vitamin C: 2.1mg | Calcium: 83mg | Iron: 0.7mg