Upside Down Fig Cake (Gluten Free)

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Upside Down Fig Cake (Gluten Free)

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Ingredients

8 portion(s)

Upside Down Fig Cake

6 fig, fresh, thinly sliced (8mm)
175 grams unsalted butter, chopped into pieces
4 eggs
3 teaspoons Vanilla Bean Paste
300 grams almond meal
200 grams caster sugar
1/2 teaspoons salt

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9
Autumn

Recipe's preparation

Instructions

Pre-heat oven to 180°C

Grease a 21cm round loose base cake tin and line the base and sides with baking paper.

Place butter into mixing bowl and melt 3 min/60°C/speed 3.

Pour melted butter into a small bowl and set aside to cool.

Layer the sliced figs on the bottom of your lined baking tin.

Place eggs and vanilla bean paste into mixing bowl and beat 1min/speed 3 while slowly adding reserved butter through the hole in mixing bowl lid.

Add almond meal, sugar and salt to mixing bowl and beat 20 sec/speed 4.

Gently pour the bake batter into cake tin on top of the layered figs.

Place tin on a lined baking tray and then place into the oven for 60 minutes until golden and cooked through.
(The baking tray will prevent any fig juices that may run out of the tin onto your oven floor.)

Once cooked, remove from oven and allow cake to cool in the tin.

To remove cake from tin, place a cake rack on the top of the cake tin and from underneath, gently push base of the cake tin up until it reaches the cake rack and then carefully flip the cake and tin over.

Remove tin and baking paper from cake and it is ready to serve.

Store cake in the fridge.

Accessories you need

Spatula TM5/TM6
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Tip

I have used Angas Park Dried Soft & Juicy Figs for the cake pictured. I just made sure to pick out the juiciest ones in the packet.

If using fresh figs, a tip would be to sprinkle a few tablespoons of caster sugar over the top of the cake and place under the grill for a couple minutes for the sugar to melt and give your cake a lovely toffee finish. Be sure to watch it.

Cake can also be served slightly warm with cream or is also really delicious served with vanilla ice cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.