One of Jack’s specialties; it is a good late summer dessert
- 1/3 cups unsalted butter
- 1 cup brown sugar
- 1 lemon, sliced
- 2 cups figs, halved
- 4 eggs at room temperature
- 1 cups granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 additional tablespoon of melted butter
Pre-heat oven to 350 degrees
- Put the 1/3 cup of butter in a 9 or 10 inch baking dish with 2 ½ inch sides in the oven to melt (about 5 minutes).
- Remove from the oven and add the brown sugar. Stir and return to oven for 5 minutes, stirring once or twice. Remove from oven.
- Cover the pan with the sliced lemons on the sugar/butter mixture.
- Place figs, sliced in two, on top of the sugar mixture and lemon slices
- Separate the eggs, putting the whites in a large bowl and the yellows in a smaller one.
- Add the 1 tablespoon of melted butter to the yolks and set aside.
- Sift together flour, baking powder, and salt. Set aside.
- Beat egg whites until they form firm peaks.
- Fold the remaining cup of sugar into the beaten egg whites, ¼ cup at a time.
- Fold in the egg yolks into the whites, and then the flour mixture.
- Pour the batter over the berries and spread to cover evenly.
- Bake about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let stand for 10 minutes, then invert a large plate over top and holding the dish and pan firmly together turn them over and lift off the dish.
Serve warm cut into wedges. Cream fraiche, whipped cream, or ice cream makes a nice topping.