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  • The Australian Women's Weekly

    SWEET WINTER FRUITS

    Jun 17, 2020 5 minutes

    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.

    Finely grate 2 teaspoons of rind from oranges then juice oranges; you will need 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,

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