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Add a photoServings: 12
Ingredients
- 1 pound figs
- 1 c. water
- 2 T sugar
- Juice of 1 lemon
- 3 egg yolks
- 2 c. powdered sugar
- 2/3 c. almonds, or possibly 1/2 c. almond paste
- 1 teaspoon coffee extract
- 1 c. thin cream
- 2 c. scraped maple sugar
- 1/2 c. minced nuts
- 1/2 pound English walnuts
- Juice and pulp of 1 orange
- 1 c. powdered sugar
Directions
- Pass the figs through the medium cutter of a meat chopper, add in the water and sugar, and cook till they form a thick pulp. Add in lemon juice, beat well and when cool, spread between the layers of a cake.
- Beat the yolks of the large eggs till thick, add in the sugar thoroughly sifted, then the almonds passed through the finest knives of a meat chopper, or possibly better still use almond paste. Flavor with the coffee extract, and spread between layers of cake.
- Cook the cream and maple sugar slowly till they thicken; remove from the first and add in the nuts and beat till creamy before filling cake.
- Shell the nuts reserving a couple unbroken halves for top of cake. Put together orange pulp and juice with sugar and nuts and mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 115 | 31% |
| Total Fat 13.58g | 17% |
| Saturated Fat 3.44g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 51mg | 2% |
| Potassium 268mg | 8% |
| Total Carbs 63.85g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 57.55g | 38% |
| Protein 3.59g | 6% |
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