Yes, it’s as amazing as it sounds and… it’s a lot easier that a regular tatin since there’s no pastry involved.
Figs are aplenty this year and while most of the time I’d rather just snaffle them fresh, maybe with some blue cheese on the side and drizzled with honey, this time I really had these many to cram into a dessert dish.
Look, I realise I might have downplayed how amazing this cake is when I said it’s not a real tatin. But. But. BUT it’s totally amazing and incredible and when you make it and it’s done and you’ve successfully flipped it over the right side up, the first bite of caramelised fig on top of buttery batter, with that gorgeous syrup oozing out – look, I’m not gonna lie, it’s as close to heaven as real life is gonna get.
Go on, you wanna bake it. You’re 1 hour away from heaven. You’ll need:
350g granulated sugar
85g butter, at room temperature
2 large eggs, at room temperature
120g plain white flour
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon vanilla bean paste
Preheat oven at 175C / 350F.
Butter a pie dish well.
Halve the figs and arrange them cut face down in the dish.
To make the caramel, put 200g sugar and the water in a small saucepan on high heat on the hob.
Allow the sugar to dissolve, trying to swirl the pan only, rather than stir.
Leave to cook until syrup turn a warm amber colour.
Pour over figs and try to cover uniformly. Depending on how plump the figs are, their tops may not be covered by the caramel and that’s totally fine.
In a large bowl or in the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
Incorporate the eggs, one at a time.
Beat in the vanilla bean paste, salt and baking powder, then add the flour and mix until just combined.
Pour mix over the fig caramel layer and place in middle of oven.
Bake for 30 mins or until a toothpick inserted in the batter comes out clean.
Leave to sit for 20 mins then turn onto a large round platter.
Serve warm or at room temperature.