Description
Delicious eggless upside-down fig cake made with dried figs and jaggery- perfect tea cake for Diwali morning!
Ingredients
Units
Scale
- 2 tbsp water
- 3 tbsp (30 g) jaggery powder
- 1/4 cup (45 g) brown sugar
- 12 –15 Orchard Choice or Sun-Maid California Mission or Calimyrna Dried Figs, sliced thinly
- 1 cup + 3 tbsp (237 g) granulated sugar
- 1/2 tsp freshly ground cardamom
- 3/4 cup (200 g) plain yogurt
- 2/3 cup (150 mL) vegetable oil or any neutral oil
- 1 tsp (5 mL) vanilla extract
- 3 tbsp (47 mL) whole milk
- 1 tbsp white vinegar
- 2 1/2 cups (335 g) cake flour
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 355F. Grease a 9-inch cake pan with butter and set aside.
- In a small bowl, mix water, jaggery, and brown sugar until you have a slurry. Pour the mixture into the bottom of the cake pan and spread evenly. Top with sliced Sun-Maid California Mission or Calimyrna Dried Figs.
- In a large bowl, mix together sugar, cardamom, yogurt, oil, vanilla, milk, and vinegar until well incorporated. Add flour, baking soda and salt and whisk until you have a smooth batter.
- Pour the batter into the cake pan over the figs and tap on the counter a couple of times to remove any air bubbles. Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 5 minutes. Place a large plate over the cake and flip it. Give the pan a little wiggle and the cake should pop right out! Dust with powdered sugar and enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American, Indian
