Caramel Fig Upside-Down Cake

Prep time: 45 mins | Serves: 10

Ingredients

•⁠ ⁠100g granulated sugar

•⁠ ⁠50g water

•⁠ ⁠20g unsalted butter, cubed

•⁠ ⁠1g fine sea salt

•⁠ ⁠300g figs, halved

•⁠ 2g crushed star Anis

•⁠ 4g vanilla paste

•⁠ ⁠2g ground cinnamon

Sponge Topping

•⁠ ⁠100g unsalted butter, very soft

•⁠ ⁠100g caster sugar

•⁠ ⁠100g eggs, beaten well (about 2 large eggs)

•⁠ ⁠2g vanilla paste 2

•⁠ ⁠100g self raising flour

•⁠ ⁠1g fine sea salt

Method

1.Heat the oven to 180°C (160°C fan).

2.⁠ ⁠Make the caramel In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the syrup turns a deep amber. Remove from heat, whisk in the butter, spices, vanilla and salt until smooth. Then pour into a cake tin or dish.

3.⁠ ⁠Arrange the figs & pack them tightly over the caramel in a neat, even layer. At this stage you can add some thyme, Rosemary or any flavouring you desire.l

4.⁠ ⁠Mix the sponge. In a large bowl, beat the butter and caster sugar until very pale and fluffy. Gradually stream in the beaten eggs with the vanilla paste 2, mixing well. Sift together the flour and salt; beat until just smooth.

5.⁠ ⁠To Assemble Pour over the sponge batter over the figs and smooth the surface gently to the edges.

6.⁠ ⁠Bake for 25-30 minutes until golden and a skewer inserted in the centre comes out clean. If the top is browning too quickly, tent loosely with foil near the end.

7.⁠ ⁠Cool in the pan for 15 minutes, run a knife around the edge if Needed, place a large serving plate over and invert carefully. Lift the pan away and Spoon any caramel left in the pan back over the cake. top tip- you may need to return the pan to the heat slightly to loosen up the caramel and get a clean release.

8.⁠ ⁠Slice warm or at room temperature. Great with crème fraîche, vanilla ice cream, or custard.