In season: Asha Gomez’s fig molasses upside down cake

The Spice to Table chef shares one of her favorite preparations
Photograph courtesy of Asha Gomez
Photograph courtesy of Asha Gomez
Photograph courtesy of Asha Gomez

Heads up: fig season is fleeting, picking up speed for the second and final time of the year from August to October. If you’re figged out on the usual preparations, Asha Gomez at Spice to Table has a sweet take worth trying. Ground anise and molasses are the key additions for this comforting spiced Indian cake. For the best fig selection, visit Your Dekalb Farmers Market in Decatur.


3 cups all-purpose flour
2 eggs
1 cup molasses
1/2 cup oil
1 1/2 cup brown sugar
1 tsp baking powder
pinch of salt
1/2 tsp ground anise
1 cup prunes, chopped
7 figs, halved


Preheat the oven to 350 degrees F. Sift flour, baking powder, and salt together. Make a well in the center of the dry ingredients, add the eggs, sugar, molasses, and oil. Stir until smooth. Add prunes and mix just enough until even. Grease and line a 10” cake pan. Place figs cut side down in pan. Gently pour mix over the figs. Bake until a toothpick comes out clean, approximately 35 minutes.