Fig and Nut Cakes with Drizzle

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Fig and Nut Cakes with Drizzle
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
361
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie361 kcal(17 %)
Protein5.53 g(6 %)
Fat21.76 g(19 %)
Carbohydrates36.51 g(24 %)
Sugar added16.77 g(67 %)
Roughage0.74 g(2 %)
Vitamin A180.53 mg(22,566 %)
Vitamin D0.77 μg(4 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate50.21 μg(17 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C0.17 mg(0 %)
Potassium74.26 mg(2 %)
Calcium84.4 mg(8 %)
Magnesium8.63 mg(3 %)
Iron1.28 mg(9 %)
Iodine15 μg(8 %)
Zinc0.26 mg(3 %)
Saturated fatty acids10.61 g
Cholesterol86.7 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 cup
1 cup
3
eggs (beaten)
2 cups
2 teaspoons
1 pinch
1 cup
1 cup
chopped, fresh Figs
¾ cup
chopped Walnut
To serve
Preparation

Kitchen utensils

1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Loaf pan (26x10x7 cm), 1 Tablespoon, 1 Brush, 1 Offset spatula, 1 Bowl, 1 Fine grater, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Casserole dish (33x22x6 cm)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the dry ingredients and gently stir into the mixture with the buttermilk until just combined. The mixture will be slightly lumpy. Stir in the figs and walnuts.
4.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To serve: spoon a little dulce de leche over the cakes.
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