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Gallery Recipe Summary Servings: 10
Ingredients Ingredient Checklist 6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins 1 1/2 cups granulated sugar, plus more for dusting 4 cups walnut halves, toasted and cooled 2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes 1 heaping teaspoon saffron, crumbled 1 teaspoon pure vanilla extract 9 large eggs, separated, room temperature 1/2 teaspoon salt Finely grated zest of 1 lemon (preferably Meyer) Pinch of cream of tartar Confectioners’ sugar, for dusting Lemon-Fig Compote
Cook’s Notes If you are not making this cake for Passover, use butter instead of margarine. To make one large cake, use a 10-inch springform pan and increase baking time to 35 to 40 minutes.
Gallery
Recipe Summary Servings: 10
Gallery
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins 1 1/2 cups granulated sugar, plus more for dusting 4 cups walnut halves, toasted and cooled 2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes 1 heaping teaspoon saffron, crumbled 1 teaspoon pure vanilla extract 9 large eggs, separated, room temperature 1/2 teaspoon salt Finely grated zest of 1 lemon (preferably Meyer) Pinch of cream of tartar Confectioners’ sugar, for dusting Lemon-Fig Compote
Directions
Coat ten 6-ounce ramekins with margarine or butter; dust with granulated sugar. Chill in freezer 10 minutes.
Finely grind walnuts with 1/4 cup sugar in a food processor; set aside. Stir wine, saffron, and vanilla in a bowl; set aside.
Preheat oven to 350 degrees. Put margarine or butter and 1 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks and 1/4 teaspoon salt. Fold in walnut mixture, then saffron mixture. Stir in lemon zest.
Put egg whites, cream of tartar, and remaining 1/4 teaspoon salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.
Using a large rubber spatula, fold one-third of the egg white mixture into the walnut mixture. Fold in remaining egg white mixture. Spoon into ramekins.
Bake until tops are deep golden brown, 30 to 35 minutes. Let cool slightly on wire racks. Run a knife around edges of cakes to loosen; unmold onto racks, and let cool completely. Dust with confectioners’ sugar, and serve with compote.
Cook’s Notes If you are not making this cake for Passover, use butter instead of margarine. To make one large cake, use a 10-inch springform pan and increase baking time to 35 to 40 minutes.
Cook’s Notes
If you are not making this cake for Passover, use butter instead of margarine. To make one large cake, use a 10-inch springform pan and increase baking time to 35 to 40 minutes.
Reviews
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 9 Ratings 5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 4 3 star values: 3 2 star values: 1 1 star values: 0
All Reviews for Saffron Cakes with Lemon-Fig Compote
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Saffron Cakes with Lemon-Fig Compote
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
