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Honeyed Fig Protein Upside Down Cake with Pomegranate Glaze

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 slices
Calories: 172kcal

Ingredients

Cake

Pomegranate Glaze

  • 2/3 cup pomegranate juice
  • 1/2 tbsp honey

Instructions

  • 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.

Notes

Nutrition

Calories: 172kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Cholesterol: 37mg | Sodium: 111mg | Potassium: 183mg | Fiber: 3g | Sugar: 19g