Photo: Taste Food Blog
The figs and raspberries give an amazingly intense flavour to the top of the cake, which contrasts beautifully with the plainer cake beneath. Semolina adds a lovely fullness, texture and colour to the cake. This is a juicy and luscious cake that works brilliantly well when served with custard.
This delicious morsel of Fig and Raspberry Upside-Down Cake goodness is from the baking talents of Taste Food Blog.
Fig and Raspberry Upside-Down Cake
Ingredients
- 1½ cups unsalted butter
- 1 cup light brown sugar
- 8 large figs, halved lengthwise
- 3 ounces raspberries
- 1¼ cups granulated sugar
- 4 large eggs
- ½ cup buttermilk
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1½ cups cake flour
- ½ cup semolina
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- For the full recipe go here: Fig and Raspberry Upside-Down Cake.
This is another great upside-down cake. Discover the delicious awesomeness of upside-down cakes today. You won’t look back. So very easy, so very versatile and so very tasty. Check out other upside-down cake recipe on the Answer is Cake by clicking here.
Happy baking!
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