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Saffron Cakes with Lemon-Fig Compote
MARTHA STEWART12Ingredients
75Minutes
520Calories
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Ingredients
US|METRIC
10 SERVINGS
- 6 Tbsp. margarine (nondairy, 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 Tbsp. dessert wine (sweet, such as Vin Santo or Sauternes)
- 1 tsp. saffron (crumbled)
- 1 tsp. pure vanilla extract
- 9 large eggs (separated, room temperature)
- 1/2 tsp. salt
- 1 lemon (preferably Meyer)
- 1 pinch cream of tartar
- confectioners sugar (for dusting)
- compote (Lemon-Fig)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat5g25% |
Trans Fat1.5g |
Cholesterol190mg63% |
Sodium240mg10% |
Potassium270mg8% |
Protein12g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber3g12% |
Sugars33g |
Vitamin A4% |
Vitamin C15% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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