Fig Upsidedown Cake

Hello Everyone.

Just a quick note before I start talking about this week’s recipe- this will be the last post for a week or so as I’m away on holiday in Brittany, France (it’s lovely by the way, sorry!)

So, this is the time of year where certain fruit start to come through in abundance and one of those is figs. I happen to know this as my parents have a fig tree in their back garden and currently find themselves with more figs than they know what to do with! I have already made them a couple of batches of fig jam and when I was staying with them for a few days I thought I would whip up a cake.

I’ve tried this a couple of times to tweak a few things and I’m pleased with the result. The only downside to this cake is that you have to eat it quite quickly (actually, I’m not sure if that is a downside) because the fresh fruit means that it will go off within a few days.

You can eat this cake as it is with a cuppa, or slightly warm after dinner with custard! A nice simple pudding if you’re looking for a fuss free dinner party desert to share with your friends.

You Will Need:

Fresh Figs (the number you need will depend on the size of them)


112g margarine

112g caster sugar

2 Large Eggs

112g self Raising Flour

1 Teaspoon Baking Powder

Zest of 2 oranges

First you need to line a 20cm square tin (it doesn’t have to be square -rectangular cakes are just as tasty!) with baking paper. Using a pastry brush, coat the bottom of the lined tin with honey.

Now you need to prepare your figs. Chop the stalk end off and the bottom if it seems tough. You then need to slice the figs either in half or thirds, depending on their size. You want the slices to be around 2cm thick and then use them to line the bottom of the tin.

Make sure you pack them in quite tightly as they will shrink slightly and remember that the bottom will eventually become the top, so skin side up towards you as you lay them down.

You can leave your fig lined tin where it is and make your cake mix now. It is probably best to grate the zest off of the oranges first so it’s ready to use when you want it.

Beat the margarine and sugar together until soft and fluffy. Add your flour, baking powder, eggs and orange zest all together and beat the mix until it is nice and smooth with no lumps.

Simply spoon this cake mix over your prepared figs and spread it gently until it covers all of the fruit and reaches to the edges of the tin.


Pop this in a pre-heated oven at 180 C  and bake it for 25-30 minutes or until it is golden brown and springs back when you press it lightly with a finger tip.

Turn the cake out onto a wire rack to cool. The figs are now exposed as the top of the cake.

Thats pretty much it! Once it’s cool, or even before, you are free to cut a piece and enjoy this cake! Now, as I said you so need to polish this one of quickly as it will only last a couple of days but I’m sure that won’t be a problem.

If you’re eating this as a pudding and don’t fancy custard with it (why?!) you could perhaps use the juice from the oranges to make a quick syrup. However many ml you get in juice, use two thirds that amount in grams of sugar and heat these together until it thickens slightly then drizzle over your cake.

I hope you try this recipe as I this cake has a real end of summer/autumnal feel to it and is a real celebration of the season’s figgy bounty!

Let me know if you give this a go and what other fruits you’re baking with right now.

Happy Baking

Kate 🙂