Figs

We've been back in Tunisia for a couple of weeks. Enough time to acclimate to the heat, (Sort of. Okay, not really at all), clean out the tumbleweed sized dust bunnies that grew during our absence, and take in whats available at the markets.

Going to the market is a once or twice a week affair, lots of inspiration to be had except at this time of year.  There really isn't a lot on offer. There is a pretty reliable supply of eggplant, zucchini, and plum tomatoes, but not many other vegetables. In another week or two the markets will be busting with goodness but for now....ratatouille and baba ghanoush rule. You can also find piles of stone fruit and heaps and heaps....and heaps of figs.

If you find yourself with kilo, upon kilo of figs, make this cake. It's rich, slightly crunchy around the edges from the brown sugar caramel, and has great texture from the cornmeal in the cake batter.

I think I'll have another slice and google some zucchini recipes.

Fresh Fig Upside Down Cake
Adapted from Food Blogga
Serves 12

1/2 cup butter
1 cup bron sugar
6-8 figs cut into quarters
12 tablespoons butter, room temperature
1/4 cup sugar
1/4 cup honey
2 teaspoons vanilla extract
3 eggs
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
Plain Greek yogurt or creme fraiche for serving

Preheat oven the 350 degrees. Grease a 9 inch round cake pan and line with parchment paper.
Melt the butter over medium heat, add the brown sugar and stir until melted. Pour the caramel into the prepared pan. Place the figs in a concentric circle around the pan.

In a medium bowl beat the butter, sugar, and honey until fluffy, about 3 minutes. Add the vanilla extract and the eggs and beat until combined. Add the dry ingredients and beat on low speed until just combined.

Gently spoon the batter over the figs and spread to cover the pan. Bake for 30-35 minutes or until a tester comes out clean when poked in the center of the cake.

Remove the cake from the oven, allow to rest for 10 minutes. Run a blunt knife around the edges of the pan and carefully turn the cake out onto a serving platter. Serve with the yogurt or creme fraiche.