Name: Upside Down Fig Cake
Yield: 1 cake
Ingredients: 1 and 1/2 ounces unsalted butter; 1 and 1/2 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 ounces Calimyrna figs, thinly sliced; 16 ounces fresh whole milk ricotta, strained; 1/3 cup grade B maple syrup (use ½ 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

Serves: 1 cake

Ingredients: 12

An elegant and delightful dessert featuring layers of fig jam, fresh figs, and ricotta cheese, all baked to perfection.

Ingredients

1 ¹⁄₂	ounces unsalted butter
1 ¹⁄₂	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	ounces Calimyrna figs, thinly sliced
16	ounces fresh whole milk ricotta, strained
¹⁄₃	cup grade B maple syrup (use ½ 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

Instructions

1.	Preheat the oven to 400 degrees Fahrenheit. Heat the unsalted butter in a saucepan and add the light muscovado sugar. Stir together until the butter begins to lightly brown. Mix in the grated fresh ginger. Pour this melted mixture over the gluten-free gingersnap cookie crumbs and stir until the crumbs absorb all the butter.
2.	Spread the crumb mixture on the bottom of a flan dish or pie plate. Press down with a measuring cup to evenly cover the bottom of the plate, allowing the crumbs to slightly climb up the sides. Bake in the oven for 10 minutes, then remove from heat.
3.	Spread the lovely fig jam onto the bottom of the hot crumbs. Layer the thinly sliced Calimyrna figs on top. Bake in the oven for 5 minutes to allow the jam to spread out slightly. Remove from the oven and set aside.
4.	In a blender, combine the strained whole milk ricotta, grade B maple syrup, fresh Meyer lemon juice, egg yolks, fresh grated ginger, and fresh grated nutmeg. Blend until smooth. Preheat the oven to 325 degrees Fahrenheit.
5.	Pour the ricotta mixture over the fig jam and crumb bottom, covering it completely. Place the flan dish in a larger pan and fill it with enough cool water to come halfway up the sides of the flan dish. Bake for about 60 to 70 minutes, or until the ricotta begins to pull away from the edges. Let it cool.
6.	Once completely cooled, slice the cake for serving. Optionally, garnish with more sliced figs on top. To serve, invert the slices and add dollops of creme fraiche or whipped cream for an extra touch of decadence.

Published on Jul 19, 2024 by Luminița