HONEY AND ROSEMARY FIG UPSIDE DOWN CAKE

Ingredients

• 6-8 figs depending on size, enough to cover the base of your cake tin
• 2 tbs honey
• CAKE:
• 190 g unsalted butter at room temperature, 6 oz plus 1½ tbs
• 275 g brown sugar 1¼ cups
• 3 eggs
• 300 g plain flour 2 cups, all purpose
• 1 tbsp finely chopped fresh rosemary
• 1 tsp ½ baking powder
• tsp ½ bicarb soda baking
• 60 g almond meal 1/2 cup, ground almonds
• 1 cup yoghurt

Instructions

1. Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
2. Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin (if the honey is too thick warm it quickly in the microwave or in a small bowl over some hot water). Arrange the fig slices on top so that the base of the cake tin is covered.
3. In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, rosemary and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
4. Carefully spread the cake mixture over the top of the figs and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.

Recipe Notes

I recommend using a Push Pan to make this cake. The cake will come out easily and there will be no risk of the honey leaking all over the base of your oven.