FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
- For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
- To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.
SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE
We make this at Tru, slice it paper thin and then dry it in the oven to make sweet saffron crostini. We serve it with cinnamon creme brulee and almond risotto or passion fruit mousse.
Provided by Food Network
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Serving Suggestion: Cinnamon ice cream
- Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
- In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
- In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
- Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
- The cake will last up to a week, well-wrapped with plastic wrap.
- Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
- Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
- To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.
SAFFRON CAKES WITH LEMON-FIG COMPOTE
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.
LEMON POPPYSEED CAKE WITH FRUIT COMPOTE
Yield Serves 8
Number Of Ingredients 18
Steps:
- Have ready fruit compote.
- Preheat oven to 350°F. and grease and flour an 8- by 2-inch cake pan, knocking out excess flour.
- In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and egg.
- Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.
- Serve wedges of cake topped with fruit compote.
- In a small saucepan bring water with sugar, lemon juice, and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temperature and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered.) Makes about 4 cups.
LEMON-FIG COMPOTE
Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
- Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
- Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.
SAFFRON CAKES
Categories Cake Mixer Dessert Bake Currant Orange Raisin Saffron Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 14
Steps:
- In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.
- Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.
- In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.
- Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.
- Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.
More about "saffron cakes with lemon fig compote recipes"
SAFFRON CAKES WITH LEMON-FIG COMPOTE RECIPE | RECIPE
From pinterest.com
SAFFRON AND LEMON CAKE - THE IRISH TIMES
From irishtimes.com
SAFFRON PLUM COMPOTE - SPOONACULAR
From spoonacular.com
LEMON AND SAFFRON CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON POPPYSEED CAKE WITH FRUIT COMPOTE RECIPE
From bakerrecipes.com
LEMON CAKE WITH RASPBERRY COMPOTE FILLING - I'D RATHER BAKE
From idratherbake.com
SAFFRON AND LEMON BUNDT CAKE - PARIONAZI
From parionazi.com
RECIPE – COMPOTE OF FIGS IN A LEMON & GINGER SYRUP
From edibletcetera.com
WWW.MDDKQL.COM
SAFFRON, LEMON & COCONUT CUPCAKES WITH SAFFRON & LEMON …
From divinetaste.com
SAFFRON AND VANILLA SCENTED FIG CAKE - SAMSFOODIEGOODS.COM
From samsfoodiegoods.com
SAFFRON & LEMON CAKE — ZOZO
From zozobaking.com
SAFFRON MILK CAKE RECIPE | BON APPéTIT
From bonappetit.com
SAFFRON CAKES WITH LEMON-FIG COMPOTE RECIPE | RECIPE
From pinterest.ca
SAFFRON CAKES WITH LEMON-FIG COMPOTE...THIS IS SO GOOD. | FLOURLESS ...
From pinterest.co.uk
SAFFRON CAKES WITH LEMON-FIG COMPOTE RECIPE | RECIPE
From pinterest.com
FRESH FIG & LEMON CAKE – SOPHIE ULIANO
From sophieuliano.com
RECIPE: SAFFRON CAKE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
RAGING FOODS BY ANTHOINETTE GENHEIMER: SAFFRON CAKE WITH FRUIT …
From ragingfoods.blogspot.com
LEMON AND SAFFRON CAKE - KOPIASTE..TO GREEK HOSPITALITY
From kopiaste.org
LEMON CHIFFON CAKE WITH FRESH-FRUIT COMPOTE RECIPE
From myrecipes.com
SAFFRON AND LEMON MINI CAKES + VIDEO - CHOCOLATE CHALK
From chocolatechalk.com
HOW TO MAKE SAFFRON CAKE | SARA SAFFRON
From sarasaffron.com
LEMON AND SAFFRON DRIZZLE CAKE - ZAFFERANO EMILIANO
From zafferanoemiliano.com
FIG LEMON OLIVE OIL CAKES - JUST PLAIN COOKING
From justplaincooking.ca
SAFFRON LAMB OR BEEF STEW WITH LEMON AND FIG - TC.FARM
From tc.farm
SHRIMP CAKES WITH SAFFRON LEMON AIOLI - SUNKIST
From sunkist.com
CREPE AND LEMON MASCARPONE LAYER CAKE WITH SWEET CREAM ICING
From pinterest.ca
LEMON FIG CAKE - EASY DESSERT
From easydessert.org
SAFFRON CAKES WITH LEMON-FIG COMPOTE - GLUTEN FREE RECIPES
From fooddiez.com
MOIST MINI ORANGE & SAFFRON CAKES - DEL'S COOKING TWIST
From delscookingtwist.com
FIG ICE CREAM WITH BLACK MISSION FIG COMPOTE - TEENIE CAKES™
From teeniecakes.com
GRILLED LEMON-SAFFRON POUND CAKE RECIPE - FOOD REPUBLIC
From foodrepublic.com
ALMOND CAKE WITH FIG COMPOTE RECIPE – JENNI KAYNE
From jennikayne.com
LEMON CREAM CAKE WITH SAFFRON GLAZE - BRITNEY BREAKS BREAD
From britneybreaksbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love