Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay
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
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
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1Position a rack in the center of the oven, and preheat to 350 degrees.
oven -
2Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.
butter
baking pan
oven -
3Remove from oven and sprinkle brown sugar evenly over the butter.
brown sugar
butter
oven -
4Add figs, flesh side up.
figs
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5Sprinkle with 1 tsp of the rosemary.
rosemary
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6Fill in the nooks and crannies with walnut pieces.
walnut pieces
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7In a medium bowl sift flour, baking powder, and salt together.
baking powder
all purpose flour
salt
bowl -
8In a separate bowl beat eggs with sugar at medium speed until creamy.
sugar
egg
bowl -
9Because 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
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10Add the flour mixture to the creamed mixture and beat until well combined.
all purpose flour
-
11Pour cake batter evenly over the fruit and smooth with a spatula.
fruit
spatula -
12Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.
toothpicks
oven -
13Place on a wire rack to cool for 10 minutes.
wire rack -
14Run a blunt knife around the edges of the pan to loosen the cake.
knife
frying pan -
15Invert carefully onto a plate.
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16Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!
microwave -
17Delicious 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