This enticing Saffron Cakes with Lemon-Fig Compote will wow at any special occasion, but its lack of leaveners makes it particularly fitting as a Passover dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- 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.
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