Chiudi
50 min
Low
Medium
Lightly grease the cake tin with olive oil and arrange the sliced figs over the bottom.
Place the figs, water, eggs and extra virgin olive oil in a blender. Blend until smooth and frothy.
In a bowl, combine the La Veronese® Sorghum Flour, Amaranth Flour and Rice Flour with the baking powder and baking soda. Add the lemon juice and, if desired, the carob sweetener.
Add the flour mixture to the fig mixture and stir until smooth and evenly combined. Pour the batter into the cake tin, directly over the sliced figs.
Bake at 180°C in a conventional oven, or at 160°C in an air fryer, for about 30 minutes.
Once baked, turn the cake upside down so that the figs become the top layer, soft and juicy.
For more even baking
The distinctive feature of this recipe is its upside-down baking method: the figs are arranged on the bottom of the cake tin, where they are exposed to less direct heat and therefore stay soft and juicy, while the cake batter bakes more evenly.
To improve the chances of even baking, particularly with a gluten-free and dairy-free batter, keep the cake no more than approximately 4 cm thick.
Preparing unique and delicious dishes has never been easier: here are the products you’ll need for this recipe!
© 2026 | MOLINO E RISERIA MARTINI DI GIUSEPPE MARTINI S.A.S. | Via Molino, 37 – 37068 – Vigasio (VR) Italia | P.IVA/C.F. 01680390232 | Numero REA VR-190233
400 g
