Poppy Seed Fig Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 327 kcal | (16 %) | ||
| Protein | 6.2 g | (6 %) | ||
| Fat | 16.8 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- For the cake
- 3 eggs
- 3 Tbsps Orange liqueur
- 100 grams sugar
- 50 grams Buckwheat flour
- 60 grams Pastry flour
- 30 grams Poppy seeds
- 2 tsps Baking powder
- for the frosting
- 5 sheets gelatin
- 500 milliliters Red wine
- 3 Star anise
- 1 raw Orange
- 100 grams brown sugar
- 8 Figs
- 1 packet vanilla pudding mix
- 500 grams Whipped cream
Preparation steps
Beat eggs, cointreau and sugar for at least 8 minutes with an electric mixer. Combine buckwheat flour, all-purpose flour, poppy seeds and baking powder and fold into the egg mixture. Line a springform pan, 26 cm in diameter (approximately 10 inches), with parchment paper and pour the cake batter in. Bake in preheated oven at 175°C (gas mark 3) (approximately 350°F) for about 25 minutes.
Meanwhile combine the wine with the star anise, grated orange zest and sugar in a saucepan and bring to a boil. Soak the gelatin in cold water. Slice figs. Poach the figs for about 1 minute in the red wine mixture. Remove the figs and star anise with a slotted spoon and let cool. Mix the vanilla pudding powder with 6 tablespoons of cold water and stir into the red wine mixture. Bring to a boil. Set aside and add the squeezed gelatine.
Let the red wine and pudding mixture cool. Whip the whipping cream and gently fold into the red pudding. Place a cake ring around the poppy seed cake. Spread half of the red wine frosting on it and cover with figs. Spread the remaining frosting on top. Cover the cake and chill for at least 2 hours. Remove from the refrigerator, then remove the cake ring. Cut figs into 12 slices for the garnish. Sprinkle the cake with cocoa and decorate with figs.
