Upside Down Fig and rosemary cake
Ingrediends:
• 1/2 cup unsalted butter
• 1 cup light brown sugar
• 10 fresh, ripe figs of your choice, tips removed, halved
• 2 teaspoons finely chopped fresh rosemary, divided
• 2-3 tablespoons walnut pieces, or as much as needed
• 1 cup flour, sifted
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 eggs, separated
• 1 cup granulated sugar
• 4 table spoons Buttermilk
• zest of 2 lemons
• 1 teaspoon vanilla extract
Method:
1. Position a rack in the center of the oven, and preheat to 180 deg C.
2. Add butter to a 20 cm round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side up, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.
3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.
4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Plac
Vegetarian
