Fig & Raspberry Upside-Down Linzer Cake

SERVES 12 PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING TIME)

2 medium oranges (480g)

250g butter, softened

1 cup (220g) caster sugar

½ teaspoon ground cinnamon Pinch of ground cloves

¼ teaspoon sea salt flakes

1 egg

2 cups (300g) plain flour

¼ teaspoon bicarbonate of soda 1 cup (100g) hazelnut meal 6 small fresh figs (300g), halved 125g raspberries

CARAMEL

⅔ cup (150g) caster sugar

¼ cup (60ml) water

20g butter

1 Preheat oven to 190°C (170°C fan-forced). Grease a deep 22cm round cake pan; line base and side with baking paper, extending paper 2cm above the edge.

2 Finely grate 2 teaspoons of rind from oranges then juice oranges; you will need ½ cup (125ml) juice. Beat butter, sugar, rind, spices and salt in a medium bowl with an electric mixer until light and fluffy. Beat in egg until combined. Fold in combined sifted flour and soda, then hazelnut meal and juice.

3 CARAMEL Place sugar and water in a small heavy-based saucepan; stir over medium heat without boiling until the sugar dissolves. Bring to a simmer; cook, without stirring, until mixture forms a golden caramel. Add butter; stir until well combined and smooth.

4 Pour caramel onto base of cake pan. Place fig halves, cut-side down, over caramel. Place half the raspberries in between the figs.

5 Spoon cake mixture into a large piping bag (without a piping tube). Pipe mixture onto fruit, making sure all gaps between fruit are filled. Tap the pan lightly on the bench to remove air pockets; press the remaining raspberries into the cake mixture. Smooth the surface.

6 Bake cake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning onto a wire rack to cool. Suitable to freeze. Not suitable to microwave.