How to make
Soak the raisins in 3 1/3 tbsp (50 ml) of rum for 20 minutes. While they soften, pour the sugar into a bowl and add the eggs.
Beat the mixture with a mixer until you get a smooth and fluffy cream. Add the cheese, while you're still beating the mixture with a mixer, but this time on the lowest setting.
In a bowl, mix the flour, a pinch of salt and half a packet of baking powder.
Add the dry mixture to the egg cream in portions. Add the raisins. Homogenize well.
Line a 9.4″ (24 cm) baking tray with parchment paper. At the bottom of it, pour the melted butter.
Arrange the figs to your liking and sprinkle them with brown sugar. Pour the cake mixture. Smooth it out.
Bake the cake at 360°F (180°C) in a preheated oven with a fan for about 45 minutes.
Remove the finished cake from the oven and immediately turn it over onto a wire rack. Remove the paper.
Cut the fig turnover cake after it has cooled completely.
Enjoy!
