Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

Ready in : 45 mins

Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For $1.56 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 374 calories, 5g of protein, and 11g of fat. This recipe from Foodista has 10 fans. A mixture of lemon juice, flour, citron vodka, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so amazing. Similar recipes include Fresh Fig, Walnut, And Rosemary Upside-down Cake, Honey and Rosemary Upside Down Fig Cake, and Upside-Down Fresh Fig Cake.

Diets

LACTO OVO VEGETARIAN

Ingredients

butter

0.25 C

brown sugar

0.5 C

figs

10

rosemary

3 tsp

walnut pieces

4 tbsp

flour

1 C

baking powder

1 tsp

salt

0.125 tsp

eggs

3 large

granulated sugar

1 C

lemon juice

2 tbsp

lemon extract

1 tsp

citron vodka

2 tbsp

lemon zest

1

vanilla extract

1 tsp

Cooking in Steps

1
Position a rack in the center of the oven, and preheat to 350 degrees.

oven
2
Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.

butter

baking pan

oven
3
Remove from oven and sprinkle brown sugar evenly over the butter.

brown sugar

butter

oven
4
Add figs, flesh side up.

figs
5
Sprinkle with 1 tsp of the rosemary.

rosemary
6
Fill in the nooks and crannies with walnut pieces.

walnut pieces
7
In a medium bowl sift flour, baking powder, and salt together.

baking powder

all purpose flour

salt

bowl
8
In a separate bowl beat eggs with sugar at medium speed until creamy.

sugar

egg

bowl
9
Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed.

egg whites

sugar

egg
10
Add the flour mixture to the creamed mixture and beat until well combined.

all purpose flour
11
Pour cake batter evenly over the fruit and smooth with a spatula.

fruit

spatula
12
Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.

toothpicks

oven
13
Place on a wire rack to cool for 10 minutes.

wire rack
14
Run a blunt knife around the edges of the pan to loosen the cake.

knife

frying pan
15
Invert carefully onto a plate.
16
Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!

microwave
17
Delicious with a bold cup of java or a cool glass of Chardonnay like this one Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!

chardonnay

lemon

peach