Yes, it’s figs again. But then, I couldn’t help it…half of them were still lying around, and with their short shelf life, I had to put them to use. Well, to be honest, I didn’t really mind… I love them any time; moreover, been meaning to bake a cake with them for ages…somehow, they have always turned out as cookie versions
So I rustled up this eggless figgy- oaty-orangey upside down cake. And if you’re wondering what sort of a name that is supposed to be and that too quite a mouthful…well, it’s eggless; it’s got a helping of figs which gets in your teeth letting go an explosive crackle; a generous helping of oats which gave it a nice soft texture; the orange rind adding a subtle zing; and of course it’s served upside down. Each and every bit served their purpose. All in all, I was satisfied and so here they are, adorning my blog…
(the recipe yielded 2 cakes in my fluted 24 cm pan)
1 and 1/4 C milk
1/2 C plain flour
1/2 C porridge oats
1 tsp baking powder
5-6 dried figs,finely chopped
2 tblsp oil
2 tblsp honey
a small handful of walnuts, roughly chopped
grated rind of 1/2 an orange
- Pre heat the oven at 160 deg cel.
- Grease the baking dish.
- Place the milk in a mixing bowl.
- In another bowl, mix together the oats, flour and baking powder.
- Add the oats mixture to the milk and blend in.
- Add the figs and orange rind and mix well.
- Add the oil and honey and mix again.
- At the bottom of the baking pan, sprinkle the walnuts.
- Sprinkle the sugar on top of the walnuts.
- Fill the pan 3/4ths of the way way with the batter.
- Bake in the centre of the pre heated oven for 25-30 minutes or till a toothpick inserted comes out clean.
- Place a plate on top of the pan and holding them together, flip them over. The bottom will now be the top.
That’s it! Now what…slice it up…
…and enjoy! The slight crunch of the nuts, the crackle of the figs and the slightly orangey feel did seem to go well indeed. So here’s another one going to Ivonne for SHF#35
Have a great weekend !