- 320 g ripe figs, halved
- 90 g toasted hazelnuts, chopped
- 120 g light brown sugar
- 170 g all-purpose flour
- 120 g granulated sugar
- 2 eggs
- 110 g unsalted butter
- 120 ml whole milk
- 9 g baking powder
- 5 ml vanilla extract
- 2 g salt
- 15 ml lemon juice
Caramelize brown sugar with half the butter in a small saucepan until dissolved and bubbling, then pour it across the base of a lined round cake pan.
Arrange halved figs cut side down in the buttery caramel, filling any small gaps with additional pieces of fruit and sprinkling chopped hazelnuts around them.
Beat remaining softened butter with granulated sugar until fluffy, then add eggs one by one and stir in vanilla and fresh lemon juice until blended.
Whisk flour, baking powder, and salt separately, then incorporate them into the butter mixture alternately with milk until the batter becomes smooth but still light.
Spoon batter gently over the arranged figs, spreading toward the edges without dislodging the fruit, and bake at 175°C for thirty five to forty minutes.
Rest the baked cake for ten minutes, loosen its edges, and invert onto a serving plate while the caramel remains warm enough to release the fruit.
