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Upside-Down Fig Cake Recipe - Torta Rovesciata di Fichi


Upside-down cakes are an old, old concept, but not for this any less good. You'll need sun-ripened fresh figs to do this cake justice, while the accents added by the fennel seeds are unusual and pleasant.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes


  • 3 ripe figs, washed, patted dry, and halved lengthwise
  • 4/5 cup (100 g) flour
  • An egg and a yolk
  • 1 tablespoon chopped walnut meats
  • 5-6 fennel seeds, ground
  • 7/8 cup (180 g) sugar
  • 2/5 cup (80 g) unsalted butter
  • The grated zest from half of an organic lemon
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • Whipped cream (when serving the upside down cake)


Spread 2/3 cup of sugar over the bottom of a 7-inch (18 cm) diameter pan. Add a scant quarter cup (50 ml) of water and cook over a low flame until you obtain a lightly colored caramel. Remove the pan from the fire and lay the figs in a ray pattern, cut sides down.

Preheat your oven to 320 f (160 C).

Cream the butter with the remaining sugar, incorporate the egg and the yolk, and then the walnuts, flour, baking powder, fennel seeds, salt, and lemon zest.

Turn the mixture into the pan, leveling it with the back of a spoon, and bake it for about 50 minutes.

When the time is up, remove the cake from the oven, set a serving dish over it, and flip the pan and the dish. Remove the pan, and let the cake cool on the plate. Serve with whipped cream, for those who like it.

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