Figgy upside down cake

March 12, 2011
0 Ratings
  • Makes 1 pie sized cake
Author Notes

Well this started out as an entry for the tart contest, but ran into a few snags along the way. In the end I have decided that this is a happy accident of my own making. Yes, I have made one gooey mess, but it is quite delicious! So instead of trying to serve this cake right side up, I took a clue from pineapple upside down cake....which wound up saving the day. Since this cake is so highly dependent on fresh ricotta as a key ingredient, what a happy coincidence that it happens to be the new theme for the the next contest. Fate can be very sweet. —Sagegreen

What You'll Need
  • 1.5 ounces unsalted butter
  • 1.5 ounces light muscovado sugar
  • 1/2 teaspoon grated fresh ginger
  • 1 cup gingersnap cookie crumbs (those used are glutenfree)
  • 8 ounces lovely fig jam
  • 8 Calimyrna figs, thinly sliced
  • 16 ounces fresh whole milk ricotta, strained
  • 1/3 cup grade B maple syrup (use 1/2 cup if sweeter is desired)
  • 1/3 cup fresh Meyer lemon juice
  • 4 egg yolks
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon fresh grated nutmeg
  1. Preheat oven to 400. Heat the butter and add the sugar. Stir together until the butter begins to brown lightly. Add the ginger. Pour this melted mix over the gingersnap crumbs. Mix until the crumbs soak up all the butter.
  2. Spread the crumb mix on the bottom of a flan dish or pie plate. Press down with a measuring cup to cover the bottom of the plate evenly. Let the crumbs sneak up the sides just a bit. Bake in the oven for 10 minutes. Remove from heat.
  3. Scoop the jam onto the bottom of the hot crumbs. Layer the sliced figs on top. Pop into the oven for 5 minutes just so the jam spreads out a bit more on the bottom. Then remove from the oven and set aside.
  4. In a blender scoop in your ricotta. Pour the maple syrup in over that. Pour in the lemon juice. Crack in the egg yolks one at a time. Don't forget to add the ginger and nutmeg. Whirl together until smooth. Preheat the oven to 325 degrees.
  5. Pour this in over the fig jam and crumb bottom and cover completely. Set this pan in a larger pan. Fill that pan with enough cool water to come up midway to the flan. Bake for about an hour or 70 minutes until the ricotta begins to pull away from the edges of the flan dish. Let cool.
  6. When completely cool, slice for serving. I had garnished the ricotta top with more sliced figs (first thinking this would be the top). Invert the slices for serving. Add dollops of creme fraiche or whipped cream if you want for garnish.

See what other Food52ers are saying.

  • kmartinelli
  • TheWimpyVegetarian
  • wssmom
  • testkitchenette
  • Sagegreen

8 Reviews

kmartinelli March 13, 2011
I just saw the first figs of the season at the market the other day and am waiting for them to overflow - my favorite time of year! Can't wait to make this as soon as figs are here.
Sagegreen March 13, 2011
Thanks, kmartinelli. My figs were dry that I used and delicious. I wonder if we will get some fresh figs at our market here soon then. That will be a treat!
TheWimpyVegetarian March 13, 2011
You're so lucky to have such a local supply of maple syrup! this looks really yummy and I love the tag :-)
Sagegreen March 13, 2011
Thanks, CS. Our sugar houses are such a help through this ugly mud season. I had this for breakfast today, but often we go out to these little places where they only serve breakfast during the sugaring season. It is so much fun. Wish we could have a Food52 field trip! Any takers?
wssmom March 12, 2011
You are so clever! Gooey mess and all it sounds delish!!
Sagegreen March 13, 2011
Thanks, wssmom. It is what was breakfast today!
testkitchenette March 12, 2011
Wonderful combination of ingredients. I love that you use maple syrup in so many of your recipes.
Sagegreen March 12, 2011
Thanks, tk. In this season I always do. We just got some new right from our local sugar house. I still have some from my neighbors from last year, too.