A foggy twist on an old English favorite
1) Preheat the oven to 350°F. Butter six ¾-cup silicone baking cups or oven-safe custard cups. Combine the figs and boiling water, and set aside.
2) To make the cake: Beat the 1/4 cup butter, brown sugar, salt, and baking powder until fluffy.
3) Beat in the egg, then the molasses and vanilla, then the flour.
4) Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter.
5) Pour into the prepared baking cups. Place molds on a baking sheet.
6) Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups.
7) To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning.
8) Carefully mix in the cream. Cook the mixture until it's thick enough to coat a spoon.
9) Unmold the cakes and serve with the sauce.
Yield: 6 individual cakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 560 | ||
Calories from Fat: 262 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 262.1mg | 9 % | |
Potassium 297.6mg | 8 % | |
Total Carbohydrate 72.8g | 21 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 70.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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