Fig Cake with Raspberry Sauce
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 8.5 g | (9 %) | ||
| Fat | 7.42 g | (6 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 31.89 g | (128 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 99.95 mg | (12,494 %) | ||
| Vitamin D | 1.48 μg | (7 %) | ||
| Vitamin E | 2.31 mg | (19 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 1.37 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24.42 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.88 μg | (2 %) | ||
| Vitamin B₁₂ | 0.76 μg | (25 %) | ||
| Vitamin C | 2.83 mg | (3 %) | ||
| Potassium | 312.37 mg | (8 %) | ||
| Calcium | 108.4 mg | (11 %) | ||
| Magnesium | 17.42 mg | (6 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 37.07 μg | (19 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 1.82 g | |||
| Cholesterol | 81.64 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Frozen raspberry
- 90 grams sugar
- 6 Figs
- butter (for greasing)
- 2 eggs
- 180 milliliters milk
- 100 grams Pastry flour
- 3 Tbsps sugar
- 2 pinches salt
- 1 Tbsp olive oil
- 1 tsp lemon juice
- lemon zest (for garnish)
- Figs (quartered)
Preparation steps
1.
Bring the raspberries and 60 grams (approximately 1/4 cup) sugar to a boil in a pot. Simmer for about 5 minutes then strain through a fine-mesh sieve. Puree the raspberries and refrigerate until ready to serve.
2.
Preheat the oven to 180°C (approximately 350°F). Rinse and halve the figs. Butter the ramekins. Divide the figs, cut-side down, between the ramekins. Whisk the eggs, milk, flour, remaining sugar, salt, olive oil and lemon juice together and pour over the figs.
3.
Transfer to a baking sheet and bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Spread the raspberry puree over the serving plates and invert the fig cakes on top. Garnish with lemon zest and quartered figs.
