Fig And Pecan Cake With Maple Glaze – a delicious recipe with butter, brown sugar, eggs, ground pecans, semolina, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line a deep 9 inch cake pan with parchment paper.
2
Cream butter and sugar until light and fluffy. Beat in egg yolks. Stir in ground pecans and semolina then milk and figs. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and bake for 40 mins, or until a skewer inserted in the center comes out clean.
3
Meanwhile, to make the maple glaze, stir maple syrup, sugar and 1/2 cup water in a small saucepan over low heat, stirring until sugar dissolves. Bring to a boil. Boil, uncovered, for 5 mins, or until thickened slightly.
4
Let cake cool in pan for 5 mins before turning out onto a wire rack set over a rimmed baking tray. Pour hot syrup over hot cake.
1079
kcal
Calories
82
g
Fat
77
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup brown sugar, 4 None large eggs, separated, 2 1/2 cups ground pecans, and more.
Yes, Fig And Pecan Cake With Maple Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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