OMG how is it October already?! Lately it seems like the days are slow, weeks are faster, and the months are flying by. Which makes absolutely zero sense, but hey, I hate homework and that’s my life now. The good news? It’s also FIG season! And because figs are awesome and pretty and deliciously sweet, I decided to bake them into the bottom of a cake, and then flipped that cake upside down 🙂
The pomegranate glaze…ohhhh the pomegranate glaze. For the love of all things fall, do not skip the glaze! It’s bright and tart and is the perfect complement to the sweetness of the figs and honey. See how thick it is too? Or should I say viscous…? Weird words, sorry guys. Anyways, it’s awesome, just don’t let it simmer too long or it will burn.
Did I mention this cake is gluten-free and paleo? Because it is. Side note – I used two kinds of figs which would explain why some of the figs on the top of the cake are really dark and some are much lighter. If I remember correctly, the light ones are candy-stripe figs (or maybe brown turkey figs?) and the darker ones are black mission figs. I can’t remember but I could have sworn one of them was called candy or tiger stripe.
Read more about figs here, because I clearly can’t get my story together about them!
Honeyed Fig Protein Upside Down Cake with Pomegranate Glaze
- 1 scoop Cellucor Cinnamon Swirl Whey Protein
- 1/4 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp cardamom
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut milk
- 1 egg
- 1 egg white
- 1/2 tsp vanilla extract
- 5-6 small figs ends removed, sliced
- 2 tsp honey
- 2/3 cup pomegranate juice
- 1/2 tbsp honey
Add pomegranate juice to a small pan and bring to a boil over medium heat. Lower heat to a simmer and simmer uncovered for 15-20 minutes or until the juice is reduced by half.
Add 1/2 tbsp honey to reduced juice and return to a simmer. Continue simmering for 5-10 minutes or until mixture is reduced to just under 1/4 cup (being careful not to let it burn). Set aside to cool.
Pre-heat oven to 350 degrees. Line a 7" springform pan with parchment paper on the bottom and sides.
Drizzle 2 tsp of honey evenly over the bottom of the lined springform pan. Add sliced figs on top of honey until the bottom of the pan is covered. Set aside.
Mix dry cake ingredients, then add wet ingredients and mix until combined. Pour into fig-lined springform pan.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
I used this Nordicware springform pan.