Upside-Down Fig Cake by @helena_pudic

35 min

8 servings

🥚

3 large

Eggs

🍬

6 tbsp

Sugar

🍬

10 g

Vanilla sugar

🥣

190 g

Yogurt

🫗

75 ml

Oil

🌾

110 g

Flour

🫙

12 g

Baking powder

🧂

1 g

Salt

🍈

300 g

Fresh figs

🌰

50 g

Walnuts

🧈

14 g

Butter

🍬

13 g

Brown sugar

🥛

30 ml

Milk

  1. Wash
    • fresh figs

    Wash 300 g fresh figs and slice them into rounds.

  2. Grease
    • butter
    • brown sugar

    Grease the nonstick frying pan with 14 g butter. Sprinkle the base evenly with 13 g brown sugar.

  3. Arrange
    • fresh figs
    • walnuts

    Arrange the sliced fresh figs in the pan. Scatter 50 g chopped walnuts over the figs.

  4. Whisk
    • eggs
    • granulated sugar

    Whisk 3 eggs with 75 g granulated sugar until pale and foamy. Whisk in 10 g vanilla sugar.

  5. Whisk
    • plain yogurt
    • vegetable oil
    • Eggs

    Whisk 190 g plain yogurt into the egg mixture. Whisk in 75 ml vegetable oil until smooth.

  6. Combine
    • all-purpose flour
    • salt
    • Sugar

    Combine 112 g all-purpose flour, 12 g baking powder, and 1 g salt. Fold the dry mixture into the batter.

  7. Add
    • milk

    Add up to 30 ml milk only if the batter is too thick. Stir just until the batter is pourable.

  8. Pour
    • fresh figs
    • walnuts

    Pour the batter over the fig and walnut layer. Cover the pan with its lid.

  9. Cook

    Cook the covered cake on the stovetop over the lowest heat for 15 to 20 minutes. Cook until the top is set and no longer liquid.

  10. Step
    • Fresh figs

    Loosen the edges of the cake with a spatula. Carefully invert the cake onto a serving plate with the figs facing upward.

Upside-Down Fig Cake by @helena_pudic

35 min

8 servings

🥚

3 large

Eggs

🍬

6 tbsp

Sugar

🍬

10 g

Vanilla sugar

🥣

190 g

Yogurt

🫗

75 ml

Oil

🌾

110 g

Flour

🫙

12 g

Baking powder

🧂

1 g

Salt

🍈

300 g

Fresh figs

🌰

50 g

Walnuts

🧈

14 g

Butter

🍬

13 g

Brown sugar

🥛

30 ml

Milk

Preparation Steps

  1. Step 1/10

    Wash 300 g fresh figs and slice them into rounds.

    🍈fresh figs
    🔪knife
    🪵cutting board

  2. Step 2/10

    Grease the nonstick frying pan with 14 g butter. Sprinkle the base evenly with 13 g brown sugar.

    🧈butter
    🍬brown sugar
    🍳nonstick frying pan with lid
    🥄spatula

  3. Step 3/10

    Arrange the sliced fresh figs in the pan. Scatter 50 g chopped walnuts over the figs.

    🍈fresh figs
    🌰walnuts
    🍳nonstick frying pan with lid

  4. Step 4/10

    Whisk 3 eggs with 75 g granulated sugar until pale and foamy. Whisk in 10 g vanilla sugar.

    🥚eggs
    🍬granulated sugar
    🍬vanilla sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Whisk 190 g plain yogurt into the egg mixture. Whisk in 75 ml vegetable oil until smooth.

    🥣plain yogurt
    🫗vegetable oil
    🥣mixing bowl
    🥄whisk

  6. Step 6/10

    Combine 112 g all-purpose flour, 12 g baking powder, and 1 g salt. Fold the dry mixture into the batter.

    🌾all-purpose flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄spatula

  7. Step 7/10

    Add up to 30 ml milk only if the batter is too thick. Stir just until the batter is pourable.

    🥛milk
    🥣mixing bowl
    🥄spatula

  8. Step 8/10

    Pour the batter over the fig and walnut layer. Cover the pan with its lid.

    🍈fresh figs
    🌰walnuts
    🍳nonstick frying pan with lid
    🥄spatula

  9. Step 9/10

    Cook the covered cake on the stovetop over the lowest heat for 15 to 20 minutes. Cook until the top is set and no longer liquid.

    🍳nonstick frying pan with lid

  10. Step 10/10

    Loosen the edges of the cake with a spatula. Carefully invert the cake onto a serving plate with the figs facing upward.

    🥄spatula
    🍽️serving plate
    🍳nonstick frying pan with lid

Composition

Ingredients

Types

Eggs, Sweeteners, Baking ingredients, Seasonings, Fruit, Nuts, Dairy

Ingredients

Eggs, Sugar, Vanilla sugar, Yogurt, Oil, Flour, Baking powder, Salt, Fresh figs, Walnuts, Butter, Brown sugar, Milk

Notes

Flour (level tablespoons), Fresh figs (sliced, amount not given), Walnuts (chopped, amount not given), Butter (a little, to grease the pan), Brown sugar (to sprinkle over the buttered pan), Milk (1-2 tbsp, only if the mixture is too thick)

Allergens

Eggs, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

333 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 43g, Sugars: 27g, Fat: 15g, Saturated fat: 3.5g, Fiber: 2.5g

Nutritional Information

Minerals

Calcium: 111mg, Iron: 1.6mg, Potassium: 277mg, Magnesium: 35mg, Sodium: 145mg

Vitamins

Vitamin A: 95µg, Vitamin C: 1.4mg, Vitamin D: 0.8µg, Folate: 37µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

nonstick frying pan with lid, mixing bowl, whisk, spatula, knife, cutting board, measuring tablespoon, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Summer, Fig season

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy, Jammy, Crunchy

Flavors

Sweet, Fruity, Buttery, Nutty, Caramelized, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator)