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Honey and Rosemary Upside Down Fig Cake

Jennifer Schmidt
  • 110 minutes
  • Serves 10 to 12

INGREDIENTS

6

Figs

1 tbsp

Rosemary, fresh

3

Eggs

2 tbsp

Honey

1 tsp

1/2 baking powder

2 cups

plain flour

1/2 cup

almond meal

275 g

Brown sugar

190 g

Butter, unsalted

1 cup

Yoghurt

tsp ½ bicarb soda (baking)