Glazed Fig Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the batter
- 100 grams dried Figs
- 2 Tbsps Fruit brandy (or schapps)
- 200 grams Margarine
- 125 grams sugar
- 1 packet Vanilla sugar
- grated zest of 1 organic lemons
- 3 medium-sized eggs
- 100 grams Crème fraiche
- 150 grams Pastry flour
- 50 grams cornstarch
- 2 tsps Baking powder
- For the topping
- 6 fresh Figs
- 125 grams red Red currant jelly
- 2 Tbsps Fruit brandy
Preparation steps
For the batter, cut figs into small pieces. Heat fruit brandy and mix with figs in a bowl and set aside. Mix margarine until creamy, then gradually add sugar, vanilla sugar, lemon zest, eggs and crème fraîche, while mixing. Sift flour, cornstarch and baking powder into a bowl, then gradually stir into batter. Fold in figs.
Line the bottom of a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Spread batter in pan until smooth. Bake in a preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F), 50-60 minutes. Let cake cool.
For the topping, rinse figs, wipe dry and cut into slices. Heat jelly with fruit brandy over high heat and bring to a boil, stirring constantly. Remove from heat. Loosen rim of pan and remove cake from pan. Remove parchment paper and place on a cake plate.
Brush jelly over cake until coated. Arrange sliced figs decoratively on cake surface, then brush jelly over figs until coated. To serve, cut into pieces.
