Fig Upside Down Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    619
based on 1 ratings

The vibrant green colour of this sponge comes from the green pistachio kernels, finely chopped using the food processor attachment, you can source these online or use shelled pistachio nuts which give less colour, but a similar flavour is achieved. Fresh figs are sliced and added to the base of the cake tin with an apricot jam glaze before the cake batter is poured on top and baked. Once cooled remove the cake from the tin, serving with the fig side facing up, accompanied by a whisked honey cream.

recipe updated Mar 14, 2024

Ingredients

  • Pistachios icon
    Pistachios
    200 g
  • Figs icon
    Figs
    7
  • Unsalted butter icon
    Unsalted butter
    25 g
  • Apricot jam icon
    Apricot jam
    120 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Unsalted butter icon
    Unsalted butter
    200 g
  • Caster sugar icon
    Caster sugar
    220 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Egg icon
    Egg
    3
  • Milk icon
    Milk
    50 ml
  • Orange juice icon
    Orange juice
    2 tablespoons
  • Rose water icon
    Rose water
    ½ teaspoon
  • Salt icon
    Salt
    as needed
  • Whipping cream icon
    Whipping cream
    300 ml
  • Runny honey icon
    Runny honey
    3 tablespoons
  • Pistachios icon
    Pistachios
    as needed
  • Dried rose petals icon
    Dried rose petals
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Pre-heat oven - 170°C
  2. Grease and line a clean springform tin with parchment paper then set aside
  3. Fit the blade to the Food Processor attachment
  4. Add pistachios to the Food processor attachment
  5. Pulse until finely chopped
  6. Transfer nuts to small bowl then set aside
  7. Clean and then fit the thick slicing disc to the Food Processor attachment
  8. Slice figs into the Food processor attachment
  9. Remove the attachment from the machine and set aside
  10. Add unsalted butter, apricot jam and vanilla extract to a clean saucepan
  11. Cook while stirring occasionally - 10 min, medium heat
  12. Remove and turn off heat
  13. Strain glaze into medium bowl through a sieve
  14. Transfer glaze to springform tin
  15. Use a pastry brush to spread it out evenly
  16. Place some of the sliced figs on top in concentric circles overlapping each slice slightly
  17. Cover the whole layer of glaze then scatter the remaining figs evenly on top and set aside
  18. Attach Creaming beater
  19. Add unsalted butter and caster sugar to the Kenwood Bowl
  20. Mix with splashguard fitted - 2 min, Speed 3
  21. Then add all purpose flour, baking powder, egg, milk, orange juice, rose water and salt to the Kenwood Bowl
  22. Transfer nuts to Kenwood Bowl
  23. Mix with splashguard fitted until combined - 30 sec, Speed 1
  24. Transfer mixture to springform tin carefully
  25. Spread until level
  26. Bake - 40 min, 170°C
  27. Remove from the oven and let cool slightly
  28. Run a spatula around the edge of the tin
  29. Let cool completely
  30. Clean Kenwood Bowl
  31. Attach Whisk
  32. Add whipping cream and runny honey to the Kenwood Bowl
  33. Whisk with splashguard fitted until thickened - 2 min, Speed 5
  34. Remove the cake form the tin and place on a serving plate, fig side up
  35. Garnish with pistachios and dried rose petals
  36. Serve with the whipped honey cream
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