Honeyed Fig Protein Upside Down Cake with Pomegranate Glaze
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 6 slices
Calories: 172kcal
Pomegranate Glaze
- 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.
Calories: 172kcal | Carbohydrates: 24g | Protein: 8g | Fat: 6g | Cholesterol: 37mg | Sodium: 111mg | Potassium: 183mg | Fiber: 3g | Sugar: 19g