Fig and Hazelnut Upside-Down Pie

Votes: 1

How to Make Fig and Hazelnut Upside-Down Cake

Time: 3 hours.
Complexity: easily
Servings: 8

Enjoy the combination of toasted hazelnuts and fresh figs in this upside-down cake. Fig halves are arranged in a beautiful pattern in caramel, then topped with batter, and baked. When done, invert it onto a serving plate. The fig topping, dipped in luscious, sticky caramel, looks stunning on this fluffy cake. Remove the cake from the pan before it cools completely to preserve the fruity pattern.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel topping

2/3 cup sugar
1 tbsp unsalted butter, plus extra for greasing the pan
12 - 16 large fresh figs, halved lengthwise

Pie

0.5 cups hazelnuts
1 1/4 cups premium flour
3/4 tsp baking powder
3/4 tsp baking soda
0.5 tsp coarse salt
110 g unsalted butter, room temperature
2/3 cup light brown sugar
2 large eggs
1 tsp vanilla extract
0.5 tsp lemon zest
0.5 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, lemon zest, brown sugar, hazelnuts

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease just the sides of a 22cm cake tin.
Caramel topping:

In a medium saucepan, combine the sugar with 1/3 cup water and heat over medium heat until the sugar dissolves. Stop stirring and gently swirl the pan occasionally until the caramel turns a light amber color, 6-8 minutes. If necessary, brush any sugar grains off the sides of the pan with a damp pastry brush.

Remove the pan from the heat and carefully stir in the butter (be careful, as the caramel may splatter violently). Pour the caramel into the prepared pan, tilting it to cover most of the bottom (be careful, as the pan will be very hot from the caramel).
Place the fig halves cut side up in the caramel.
Pie:

Place the nuts on a baking sheet and roast until toasted, 8-10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until fully incorporated after each addition and scraping down the sides of the bowl as needed (it's okay if the dough looks slightly flaky).
Add the lemon zest and vanilla extract. Reduce the mixer speed to low and add half the flour mixture, then the sour cream, and then the remaining flour.
Pour the batter into the pan over the figs and spread it evenly. Tap the pan on the counter a few times to release any large air bubbles. Bake the cake until golden brown and springs back when pressed, and a toothpick or tester inserted into the center comes out clean, 45-50 minutes.
Run a knife around the edge of the cake to loosen it from the pan. Let it rest in the pan on a wire rack until cool enough to handle, about 20 to 30 minutes.
Invert the serving platter, place it on the pie in the pan, and, holding the pan and plate together, quickly flip it over so the pie rests fig-side up on the platter. Let cool completely. Slice and serve.