Upside Down Fig Cake

This recipe has the added advantage of being gluten
free and suitable for vegans, so would certainly
provide a recipe to suit all. You could adapt the dried
fruit to whatever you have to hand, but the beautiful
dark pink flesh and seeds of the figs really do look
great when turned “upside down”.

Category: 

Ingredients

For 4 Person(s)

upsidedowncake

  • 30 Grams Crystalised Ginger
  • 100 Grams Dried Figs
  • 50 Grams Dried Apricots
  • 50 Grams Walnuts Chopped
  • 100 Grams Dates
  • 1/2 Cup Apple Juice
  • 3 tbsp Brown Rice Syrup
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1/2 tsp All Spice
  • 90 Grams Dairy Free Butter
  • 50 Grams Coconut Oil
  • 80 Grams Buckwheat Flour
  • 100 Grams Oat Flour
  • 1 tsp Baking Powder
  • 1 tsp Xantham Gum
  • 20 Grams Ground Almonds
  • 2 tbsp Flaxseed Soaked in water
  • 2 tbsp Coconut Sugar

Upside Down Fig Cake Directions

Directions:
Carefully, slice the apricots and figs length ways, to produce large flat pieces of dried fruit. Place in a bowl with the walnuts and cover with hot water. Leave to soak for 1 hour. Reserve 2 tbsp of the water.
Chop the dates roughly. Melt the dairy free butter in a small saucepan and stir in the dates, spices and brown rice syrup. Cook on a low heat for 10-15 minutes until the dates have really softened. Using a stick blender, whiz the mixture until smooth.
Mix this with the dry ingredients, plus the 2 tbsp of reserved water from the soaking fruit.
Grease a loose bottom 8” cake tin and arrange the drained dried fruits and walnuts on the bottom.
Place the cake mix over the top of the fruits and bake in a pre-heated oven at 200°C for 20-25 minutes, until the top bounces back when pressed lightly. You don’t want to over-cook this as the sponge is wonderfully moist when only just cooked.
Cool in turn for 15 mins. Turn out onto a serving plate.

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