Figgy upside down cake

Ingredients

• 1.5 ounces unsalted butter
• 1.5 ounces light muscovado sugar
• 1/2 teaspoon grated fresh ginger
• 1 cup gingersnap cookie crumbs (those used are glutenfree)
• 8 ounces lovely fig jam
• 8 Calimyrna figs, thinly sliced
• 16 ounces fresh whole milk ricotta, strained
• 1/3 cup grade B maple syrup (use 1/2 cup if sweeter is desired)
• 1/3 cup fresh Meyer lemon juice
• 4 egg yolks
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon fresh grated nutmeg

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