Recipe Image

Servings:

Upside Down Jaggery & Fig Cake

Delicious eggless upside-down fig cake made with dried figs and jaggery- perfect tea cake for Diwali morning!

Total Time

50min

0.0

0 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

2 Tbsp

Water

•

3 Tbsp

Jaggery Powder

•

4 Tbsp

Brown Sugar

•

Dried Figs , thinly sliced

•

1 cup

Granulated Sugar

•

1/2 tsp

Freshly Grated Ground Cardamom

•

3/4 cup

Plain Yogurt

•

2/3 cup

Vegetable Oil

or Any Neutral Oil

•

1 tsp

Vanilla Extract

•

3 Tbsp

Whole Milk

•

1 Tbsp

Distilled White Vinegar

•

2 1/2 cups

Cake Flour

•

1/4 tsp

Baking Soda

•

1/4 tsp

Salt

•

to taste

Powdered Confectioners Sugar

(optional)

Cooking Instructions

Preheat oven to 355 degrees F (180 degrees C). Grease a 9-inch cake pan with butter and set aside.

In a small bowl, mix Water (2 Tbsp) , Jaggery Powder (3 Tbsp) , and Brown Sugar (4 Tbsp) until you have a slurry. Pour the mixture into the bottom of the cake pan and spread evenly. Top with Dried Figs (12) .

In a large bowl, mix together Granulated Sugar (1 cup) , Ground Cardamom (1/2 tsp) , Plain Yogurt (3/4 cup) , Vegetable Oil (2/3 cup) , Vanilla Extract (1 tsp) , Whole Milk (3 Tbsp) , and Distilled White Vinegar (1 Tbsp) until well incorporated. Add Cake Flour (2 1/2 cups) , Baking Soda (1/4 tsp) , and Salt (1/4 tsp) and whisk until you have a smooth batter

Pour the batter into the cake pan over the figs and tap on the counter a couple of times to remove any air bubbles.

Bake for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool for 5 minutes. Place a large plate over the cake and flip it. Give the pan a little wiggle and the cake should pop right out! Dust with Powdered Confectioners Sugar (to taste) if desired and enjoy!

Nutrition Per Serving

CALORIES

474

FAT

19.2 g

PROTEIN

6.4 g

CARBS

69.9 g