Crystal Margarine Recipes
Prep: 20 min
Servings: 8 people
Elegant enough for guests yet simple enough for a relaxed afternoon bake, this Rosemary Upside-Down Fig Cake is a beautiful balance of sweet and savoury. Crystal Margarine creates a rich, flavourful base for the honey-rosemary topping, helping the figs caramelize beautifully as the cake bakes. It also lends moisture and tenderness to the soft cake layer, ensuring every slice is perfectly balanced and never dry. Finished with fresh figs and a drizzle of honey, this bakery-worthy dessert comes together more easily than you’d expect—proof that with Crystal, even impressive bakes can feel effortlessly homemade.
Visit our Instagram for more delicious baking recipes!
ingredients
Fig & Honey layer
4 tbsp
Crystal Margarine
½ cup
honey
1 sprig
rosemary, fresh
10
figs (stemmed and halved lengthwise)
Cake Batter
1 ½ cups
all-purpose flour
1 tsp
rosemary, fresh (finely chopped)
2 tsp
baking powder
½ tsp
salt
½ cup
Crystal Margarine (room temperature)
⅓ cup
light brown sugar
⅔ cup
white sugar
2
eggs, large (room temperature)
½ cup
sour cream
¼ cup
whole milk
1 tsp
vanilla extract
Garnish
2
figs (stemmed and halved lengthwise)
2 tbsp
honey (to drizzle)
directions
Fig and Honey Layer
Preheat your oven to 350°F and grease the bottom and sides of a 9” pan.
Gently heat the Crystal Margarine, honey, and rosemary together in a small saucepan. Infuse for 5-10 minutes, or until fragrant. Remove the rosemary sprig and pour the honey mixture evenly into the base of the greased pan. Arrange the fig halves, cut side down, in concentric circles starting from the centre.
Cake Batter
In a bowl, whisk together the flour, chopped rosemary, baking powder, and salt.
In a stand mixer fitted with a paddle attachment, cream the Crystal Margarine and both sugars until pale and fluffy, scraping the sides of the mixer periodically with a spatula. Beat in the eggs one at a time, followed by the sour cream, milk, and vanilla extract. With the mixer on low speed, add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
Spread the batter evenly over the arranged figs and gently tap the pan on the counter to settle the batter, then bake for 1 hour, or until a toothpick inserted in the centre comes out clean.
Let the cake rest in the pan for 10-15 minutes, then carefully invert onto a serving plate. Garnish with fresh figs and a drizzle of honey.
