Fig Upside Down Cake
Fresh figs are added to the base with an apricot glaze before the batter is poured over and baked. Once cooled, serve with the fig side facing up, accompanied by a whipped honey cream.
Ingredients
200 g. pistachios
6 figs
Glaze
25 g. unsalted butter
120 g. apricot jam
1 tsp. vanilla extract
Cake
200 g. unsalted butter
220 g. caster sugar
100 g. plain flour
1 tsp. baking powder
3 eggs
50 ml milk
2 orange juice
0.5 tsp. rose water, (optional)
Salt, to taste
To decorate and serve
300 ml whipping cream
3 runny honey
pistachios, As needed, chopped or slivered
dried rose petals, As needed
Instructions
STEP 1/6
Preheat the oven to 170ºC
Grease the springform tin and line with parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the machine
STEP 2/6
Add pistachios into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until finely chopped
Transfer the chopped pistachios into a small bowl and set aside
Retrieve, clean the Food Processor bowl and fit the Thick slicing disc
Assemble the Food Processor attachment to the machine
Slice the figs into the Food Processor bowl
Tip: Place the figs sideways into the feed tube to get the best-looking slices
Remove the attachment from the machine and set aside
STEP 3/6
Add butter, apricot jam, vanilla extract into a small saucepan
Cook over a medium heat, stirring occasionally, for 5-10 minutes
Remove from the heat
Strain the mixture through a sieve placed over a medium mixing bowl
Transfer the glaze into the prepared springform tin
Use a pastry brush to spread it out evenly
Place some of the sliced figs on top in concentric circles overlapping each slice slightly until
Cover the whole layer of apricot jam mixture
Scatter the remaining sliced figs evenly on top and set aside
STEP 4/6
Fit the Creaming beater to the machine
Add butter, sugar into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 3 for 2 minutes
Add flour, baking powder, eggs, milk, orange juice, rose water into the 7L Mixer bowl
Transfer the chopped pistachios from the small bowl into the 7L Mixer bowl
Mix on speed 1 for 30 seconds until combined
Transfer the mixture into the springform tin on top of the figs
Bake at 170ºC for 40-50 minutes
Remove from the oven and let cool slightly
Run a spatula around the edge of the tin
Let cool completely
STEP 5/6
Remove the Creaming beater
Fit the Whisk tool to the machine
Add whipping cream, honey into the 5L Mixer bowl
Mix on speed 5 for 2 minutes until thickened
STEP 6/6
Remove the cake form the tin
Place on a serving plate, fig side up
Garnish with chopped pistachios
Decorate with dried rose petals
To Serve
Slice the cake, serve with the whipped honey cream
Fig Upside Down Cake
Fresh figs are added to the base with an apricot glaze before the batter is poured over and baked. Once cooled, serve with the fig side facing up, accompanied by a whipped honey cream.
Ingredients
200 g. pistachios
6 figs
Glaze
25 g. unsalted butter
120 g. apricot jam
1 tsp. vanilla extract
Cake
200 g. unsalted butter
220 g. caster sugar
100 g. plain flour
1 tsp. baking powder
3 eggs
50 ml milk
2 orange juice
0.5 tsp. rose water, (optional)
Salt, to taste
To decorate and serve
300 ml whipping cream
3 runny honey
pistachios, As needed, chopped or slivered
dried rose petals, As needed
Instructions
STEP 1/6
Preheat the oven to 170ºC
Grease the springform tin and line with parchment paper
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the machine
STEP 2/6
Add pistachios into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until finely chopped
Transfer the chopped pistachios into a small bowl and set aside
Retrieve, clean the Food Processor bowl and fit the Thick slicing disc
Assemble the Food Processor attachment to the machine
Slice the figs into the Food Processor bowl
Tip: Place the figs sideways into the feed tube to get the best-looking slices
Remove the attachment from the machine and set aside
STEP 3/6
Add butter, apricot jam, vanilla extract into a small saucepan
Cook over a medium heat, stirring occasionally, for 5-10 minutes
Remove from the heat
Strain the mixture through a sieve placed over a medium mixing bowl
Transfer the glaze into the prepared springform tin
Use a pastry brush to spread it out evenly
Place some of the sliced figs on top in concentric circles overlapping each slice slightly until
Cover the whole layer of apricot jam mixture
Scatter the remaining sliced figs evenly on top and set aside
STEP 4/6
Fit the Creaming beater to the machine
Add butter, sugar into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 3 for 2 minutes
Add flour, baking powder, eggs, milk, orange juice, rose water into the 7L Mixer bowl
Transfer the chopped pistachios from the small bowl into the 7L Mixer bowl
Mix on speed 1 for 30 seconds until combined
Transfer the mixture into the springform tin on top of the figs
Bake at 170ºC for 40-50 minutes
Remove from the oven and let cool slightly
Run a spatula around the edge of the tin
Let cool completely
STEP 5/6
Remove the Creaming beater
Fit the Whisk tool to the machine
Add whipping cream, honey into the 5L Mixer bowl
Mix on speed 5 for 2 minutes until thickened
STEP 6/6
Remove the cake form the tin
Place on a serving plate, fig side up
Garnish with chopped pistachios
Decorate with dried rose petals
To Serve
Slice the cake, serve with the whipped honey cream