Fig upside-down cake
Cakes
Sweet figs, gooey with brown sugar and a hint of lemon and cinnamon, atop a buttery chestnut sponge cake. The method is simple—the secret is all in the timing. Review the steps and follow them carefully, so that you get the butter browned just before the eggs are properly whipped. Bakers in the know will notice the genoise method for making the sponge cake, modified by the use of cold eggs and less than the usual amount of whipping—to get a slightly denser and more flavorful cake. Whipped crème fraîche or a combo of crème fraîche and heavy whipping cream add the perfect complement to this rustic cake.
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