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Honey and Rosemary Upside Down Fig Cake


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Ingredients

12 piece(s)

Honey and Rosemary Upside Down Fig Cake

  • 6 Fresh figs
  • 2 tablespoons honey
  • 190 grams unsalted butter
  • 275 grams brown sugar
  • 3 eggs
  • 300 grams Gluten free plain flour
  • 1 tablespoons finely chopped rosemary
  • 1.5 teaspoons Baking Powder, gluten free
  • 1.5 teaspoons bicarb soda
  • 60 grams almond meal
  • 245 grams Plain Greek Yoghurt, 1 cup
  • 6
    1h 35min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Preheat the oven to 180c (170c fan forced) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.

    Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin. Arrange the fig slices on top so that the base of the cake tin is covered.

    Place the flour, baking soda, baking powder, rosemary and ground almonds in your bowl and stir to combine. 5 seconds, speed 4 and set aside.

    In your Thermomix bowl, cream the butter and sugar until pale and fluffy, around 2 minutes, speed 4 with butterfly. Add the eggs, one at a time, beating well in between each addition, approx. 40 seconds speed 3 until well combined. Leaving the butterfly in, add half the flour mixture and half the yoghurt and mix 30 seconds speed 2.5. Then add the remaining flour mixture and yoghurt and mix again for 30 seconds speed 2.5

    Carefully spread the cake mixture over the top of the figs and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.

    I recommend using a standard cake tin to make this cake. The cake will come out easily and there will be no risk of the honey leaking all over the base of your oven.
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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