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

 
One serving costs about $1.57

$1.57 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:25%

Spoonacular Score: 25%

 

If you want to add more lacto ovo vegetarian recipes to your recipe box, Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay might be a recipe you should try. This recipe serves 8. One serving contains 378 calories, 6g of protein, and 11g of fat. For $1.57 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 10 people have made this recipe and would make it again. If you have walnut pieces, granulated sugar, baking powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Fresh Fig, Walnut, And Rosemary Upside-down Cake, Honey and Rosemary Upside Down Fig Cake, and Upside-Down Fresh Fig Cake are very similar to this recipe.

Ingredients

Servings:
0.25 C
0.25 C unsalted butter
unsalted butter
0.5 C
0.5 C light brown sugar
light brown sugar
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 vodka
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
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 vodka
2 Tbsps
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: $1.56
Ingredient
¼ Cs unsalted butter
½ Cs light brown sugar
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 vodka
1 lemon zest
1 teaspoon vanilla extract
Price
$0.49
$0.35
$6.66
$0.26
$0.96
$0.17
$0.04
$0.82
$0.28
$0.20
$0.64
$0.81
$0.50
$0.31
$12.48

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
374k Calories
5g Protein
11g Total Fat
64g Carbs
2% Health Score
Limit These
Calories
374k
19%

Fat
11g
17%

  Saturated Fat
4g
29%

Carbohydrates
64g
21%

  Sugar
48g
54%

Cholesterol
85mg
28%

Sodium
69mg
3%

Alcohol
1g
8%

Get Enough Of These
Protein
5g
11%

Manganese
0.38mg
19%

Selenium
11µg
17%

Phosphorus
126mg
13%

Vitamin B1
0.19mg
12%

Vitamin B2
0.21mg
12%

Folate
47µg
12%

Fiber
2g
11%

Iron
1mg
9%

Potassium
300mg
9%

Copper
0.17mg
9%

Calcium
82mg
8%

Vitamin A
376IU
8%

Vitamin B6
0.15mg
7%

Magnesium
26mg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.61mg
6%

Vitamin C
3mg
5%

Zinc
0.62mg
4%

Vitamin K
3µg
4%

Vitamin D
0.48µg
3%

Vitamin E
0.48mg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need

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