Greek Fig and Red Wine Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 146 mg | (4 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 250 milliliters Red wine
- 100 grams sugar
- 2 pkgs grated Lemon peel
- 200 grams dried Figs
- 4 Tbsps Rose water
- 125 grams softened butter
- 4 medium-size eggs
- 1 pkg Baking powder
- 200 grams Pastry flour
- 50 grams ground almonds
- 2 packets Vanilla sugar
- Fat (for molds)
- 4 Tbsps water
- 4 Tbsps Rose water
- 60 grams sugar
Preparation steps
In a saucepan, bring the red wine, sugar and lemon zest to a boil. Add the figs, cover and simmer over low heat until tender, about 10 minutes. Add 4 tablespoons of the rosewater, transfer to a blender and puree.
In the bowl of an electric mixer, beat the butter until light and fluffy. Separate the eggs. Gradually add the egg yolks and the fig mixture to the butter. Stir together the baking powder, flour and the almonds and fold into the butter-fig mixture.
Beat the egg whites until stiff, then beat in the vanilla sugar until stiff and shiny. Fold the egg whites into the batter.
Preheat the oven to 175°C (approximately 350°F). Generously grease a 23 cm (approximately 9-inch) star shaped baking pan and sprinkle evenly with sesame seeds. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, 70-80 minutes.
In a saucepan, stir together the water, the remaining 4 tablespoons of rose water and the sugar and simmer 5 minutes over low heat. Poke a few holes in the hot cake and pour the syrup over it and let soak until absorbed. Let cool in the pan, then invert onto a cake plate.
