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Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

 
One serving costs about $1.56

$1.56 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian
spoonacular Score:30%

Spoonacular Score: 30%

 

Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For $1.56 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 374 calories, 5g of protein, and 11g of fat. This recipe from Foodista has 10 fans. A mixture of lemon juice, flour, citron vodka, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so amazing. Similar recipes include Fresh Fig, Walnut, And Rosemary Upside-down Cake, Honey and Rosemary Upside Down Fig Cake, and Upside-Down Fresh Fig Cake.

Ingredients

Servings:
0.25 C
0.25 C unsalted butter
unsalted butter
0.5 C
0.5 C light brown sugar
light brown sugar
0.5 C
0.5 C light brown sugar
light brown sugar
10
10  fresh figs
fresh figs
10
10  fresh figs
fresh figs
3 tsps
3 tsps fresh rosemary
fresh rosemary
4 Tbsps
4 Tbsps walnut pieces
walnut pieces
1 C
1 C flour
flour
1 tsp
1 tsp baking powder
baking powder
0.13 tsps
0.13 tsps salt
salt
3 large
3 large eggs
eggs
1 C
1 C granulated sugar
granulated sugar
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
1 tsp
1 tsp lemon extract
lemon extract
2 Tbsps
2 Tbsps citron vodka
citron vodka
1
1  lemon zest
lemon zest
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 C unsalted butter
0.25 C
unsalted butter
0.5 C light brown sugar
0.5 C
light brown sugar
0.5 C light brown sugar
0.5 C
light brown sugar
10  fresh figs
10
fresh figs
10  fresh figs
10
fresh figs
3 tsps fresh rosemary
3 tsps
fresh rosemary
4 Tbsps walnut pieces
4 Tbsps
walnut pieces
1 C flour
1 C
flour
1 tsp baking powder
1 tsp
baking powder
0.13 tsps salt
0.13 tsps
salt
3 large eggs
3 large
eggs
1 C granulated sugar
1 C
granulated sugar
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
1 tsp lemon extract
1 tsp
lemon extract
2 Tbsps citron vodka
2 Tbsps
citron vodka
1  lemon zest
1
lemon zest
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

baking pan
baking pan
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
bowl
bowl
baking pan
baking pan
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
knife
knife
bowl
bowl


Instructions

Position a rack in the center of the oven, and preheat to 350 degrees. Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes. Remove from oven and sprinkle brown sugar evenly over the butter. Add figs, flesh side up. Sprinkle with 1 tsp of the rosemary. Fill in the nooks and crannies with walnut pieces. In a medium bowl sift flour, baking powder, and salt together. In a separate bowl beat eggs with sugar at medium speed until creamy. Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed. Add the flour mixture to the creamed mixture and beat until well combined. Pour cake batter evenly over the fruit and smooth with a spatula. Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave! Delicious with a bold cup of java or a cool glass of Chardonnay like this one Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.44
Ingredient
¼ Cs unsalted butter
½ Cs light brown sugar
½ Cs light brown sugar
10 fresh figs
10 fresh figs
3 teaspoons fresh rosemary
4 tablespoons walnut pieces
1 C flour
1 teaspoon baking powder
3 larges eggs
1 C granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
2 tablespoons citron vodka
1 lemon zest
1 teaspoon vanilla extract
Price
$0.49
$0.35
$0.35
$6.66
$6.66
$0.26
$0.96
$0.17
$0.03
$0.82
$0.28
$0.20
$0.64
$0.81
$0.50
$0.31
$19.48

Nutritional Information

Quickview
472 Calories
5g Protein
11g Total Fat
89g Carbs
1% Health Score
Limit These
Calories
472k
24%

Fat
11g
18%

  Saturated Fat
4g
29%

Carbohydrates
89g
30%

  Sugar
72g
80%

Cholesterol
85mg
28%

Sodium
134mg
6%

Alcohol
1g
8%

Get Enough Of These
Protein
5g
12%

Manganese
0.47mg
23%

Fiber
4g
18%

Selenium
12µg
17%

Vitamin B1
0.22mg
15%

Vitamin B2
0.24mg
14%

Folate
51µg
13%

Calcium
122mg
12%

Potassium
401mg
11%

Vitamin B6
0.22mg
11%

Copper
0.22mg
11%

Iron
1mg
11%

Phosphorus
104mg
11%

Magnesium
38mg
10%

Vitamin A
465IU
9%

Vitamin B5
0.81mg
8%

Vitamin B3
1mg
8%

Vitamin K
6µg
6%

Vitamin C
5mg
6%

Zinc
0.72mg
5%

Vitamin E
0.55mg
4%

Vitamin D
0.48µg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need

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