Name: Fig, Tahini & Cardamom Upside-Down Cake
Yield: 8
Ingredients: For the fig topping; 8–10 fresh figs, halved; 1 tbsp honey; 1 tbsp extra virgin olive oil; Pinch of salt; For the cake; 150g ground almonds; 100g wholemeal spelt flour; 1½ tsp baking powder; 1 tsp ground cardamom; ¼ tsp fine sea salt; 3 large eggs; 100g thick Greek yoghurt; 80g tahini; 80g runny honey; 60ml extra virgin olive oil; 1 tsp vanilla extract; Zest of 1 lemon; 1 tbsp sesame seeds

Ingredients

Tick off as you go

For the fig topping

8–10fresh figs, halved
1 tbsphoney
1 tbspextra virgin olive oil
Pinch of salt

Method

7 steps

Step 1: Heat the oven to 180°C / 160°C fan and grease and line the base of a 20cm round cake tin.
Step 2: Drizzle the honey and olive oil over the lined base. Arrange the fig halves cut-side down, packing them fairly tightly together. Sprinkle with a small pinch of salt.
Step 3: In a bowl, combine the dry ingredients: ground almonds, spelt flour, baking powder, cardamom and salt.
Step 4: In bowl, whisk the eggs, yoghurt, tahini, honey, olive oil, vanilla and lemon zest until smooth.
Step 5: Fold the dry ingredients into the wet mixture until just combined, then carefully spoon the batter over the figs and smooth the top.
Step 6: Bake for or until golden (test by poking a skewer into the centre and seeing if it comes out clean).
Step 7: Leave in the tin to cool for and invert onto a plate. Peel away the baking paper and scatter with sesame seeds.

Method

7 steps

Step 1: Heat the oven to 180°C / 160°C fan and grease and line the base of a 20cm round cake tin.
Step 2: Drizzle the honey and olive oil over the lined base. Arrange the fig halves cut-side down, packing them fairly tightly together. Sprinkle with a small pinch of salt.
Step 3: In a bowl, combine the dry ingredients: ground almonds, spelt flour, baking powder, cardamom and salt.
Step 4: In bowl, whisk the eggs, yoghurt, tahini, honey, olive oil, vanilla and lemon zest until smooth.
Step 5: Fold the dry ingredients into the wet mixture until just combined, then carefully spoon the batter over the figs and smooth the top.
Step 6: Bake for or until golden (test by poking a skewer into the centre and seeing if it comes out clean).
Step 7: Leave in the tin to cool for and invert onto a plate. Peel away the baking paper and scatter with sesame seeds.

Fig, Tahini & Cardamom Upside-Down Cake

Ingredients

For the fig topping

For the cake

Method

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Fig, Tahini & Cardamom Upside-Down Cake

Ingredients

For the fig topping

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Method

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