Name: Saffron Cakes with Lemon-Fig Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 pinch pinch of cream of tartar; 2 Tbsps sweet dessert wine, such as vin santo or sauternes; 9 larges eggs, separated, room temperature; 10 servings Lemon-Fig Compote; 1 finely grated zest of lemon (preferably meyer); 6 Tbsps nondairy margarine or unsalted butter, softened, plus more for ramekins; 1 teaspoon heaping teaspoon saffron, crumbled; 1 teaspoons salt; 1 teaspoon pure vanilla extract; 946 milliliters walnut halves, toasted and cooled

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Saffron Cakes with Lemon-Fig Compote

This recipe serves 10. One portion of this dish contains around 13g of protein, 41g of fat, and From preparation to the plate, this recipe takes roughly 45 minutes.