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Fig Upside Down Cake

Serves: 10 Category: CakesRecipe Course: DessertMachine: MixerTotal time (min.): 70
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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.

Ingredients

Tools

Method

  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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