Whatever Upside-down Cake

 

Vinny Dotolo and Jon Shook get nostalgic.

What you will need

250 gm unsalted butter, at room temperature, plus extra for greasing

220 gm (1 cup firmly packed) light brown sugar

800 gm figs, halved (see note)

300 gm (2 cups) plain flour

45 gm fine polenta

2 tsp baking powder

290 ml milk

2 tsp vanilla extract

360 gm white sugar

6 eggs, separated

  Spiked anglaise 500 ml (2 cups) pouring cream

1 vanilla bean, split, seeds scraped

220 gm (1 cup) caster sugar

5 egg yolks

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