Fresh figs don’t have a long shelf-life, however. If you put them in the fridge, be warned: your plump little balls of sublime sweetness will shrivel somewhat.Your family won’t want to eat them. If you are buying from your local fruitseller, I recommend eating them the same day. The larger dark purple ones that we see in Istanbul are a little sturdier and after washing, you may like to peel them before eating.
|Everything ready to go for the upside-down version|
Figgy Cake Rightway-Up
Preheat oven to 350F/170F. Grease a 9’’x2’’ round baking pan.
1 cup flour
1tbsp baking powder
1/8 tsp salt
½ cup soft unsalted butter
¾ cup sugar
2 eggs – (remember to take them out of the fridge beforehand so they are at room temperature)
About 6-8 small figs, washed and halved or 2 cups sliced peeled peaches etc
¼ cup coarsely chopped nuts eg walnuts (optional)
1. Mix together first 3 ingredients in medium-sized bowl.
2. In large bowl, beat the butter and the sugar till light and fluffy (3 – 4 mins).
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour mixture till just incorporated. Scrape batter into pan and spread evenly.
5. Scatter fruit on top. Add nuts if using.
6. Combine and sprinkle 1tbsp sugar and ¼ tbsp ground cinnamon over fruit.
Bake till golden brown and a wooden toothpick comes out clean (about 40 mins). Cool slightly before turning out onto a baking rack.
|The halved figs placed in the pan|
on top of the butter and sugar
Now here is Carol’s ingenious variation which makes it indeed Figgy Upside-down Cake:
1.Melt 2 tbsp butter in bottom of pan (simply put in the oven while it is heating up).
2. Sprinkle 2-3 tbsp granulated sugar on the bottom.
3. Then arrange the fresh fruit, halved, cut side down, and spoon the batter made exactly as above, on top and bake in the pre-heated oven as before.
After taking out of the oven, let the cake rest in the pan for 10 mins and then invert on a plate. Let cool with the cake pan as a cover. This is obviously for the upside-down version. The fruit won’t stick to the pan.
Serve with icecream.
You will love it!