Lemon Fig Cake With Lavender Honey Syrup Recipe

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0 votes | 1790 views
Servings: 6

Ingredients

Cost per serving $2.15 view details

Directions

  1. Preheat oven to 350 degrees F.Trim tops off figs and soak in boiling water till soft. Drain.
  2. In a medium bowl, sift together flour, soda, baking pwdr, salt and spices. Add in 1 c. of sugar and stir.
  3. In a food processor combine figs with all the wet ingredients (not syrup ingredients) and egg yolks.
  4. Reserve the whites. Pulse till mix is smooth and figs are pureed.
  5. Add in the dry ingredients, pulsing several times.
  6. Scrape down sides and blend again for about 30 seconds till mix is smooth.
  7. Transfer to a medium bowl and stir in zest of two lemons.
  8. In a clean stainless steel bowl, beat egg whites on high speed till soft peaks begin to create.
  9. Gradually add in the remaining sugar and continue beating till glossy peaks form.
  10. Fold egg whites gently but thoroughly into batter.
  11. Brush 6 mini Bundt pans or possibly 1 large Bundt pan with melted butter and sprinkle with flour.
  12. Pour batter into prepared pans. Bake 20 to 25 min or possibly till golden brown and tester inserted into centre comes out dry.
  13. Cold in pans for 15 min then remove and cold completely on a rack.
  14. Lavender Honey Syrup:Combine all syrup ingredients in a small saucepan and bring to a boil.
  15. Remove and brush hot syrup over cooled cakes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 249g
Recipe makes 6 servings
Calories 527  
Calories from Fat 134 25%
Total Fat 15.1g 19%
Saturated Fat 2.62g 10%
Trans Fat 0.0g  
Cholesterol 94mg 31%
Sodium 295mg 12%
Potassium 294mg 8%
Total Carbs 91.82g 24%
Dietary Fiber 2.8g 9%
Sugars 53.02g 35%
Protein 8.22g 13%
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