Semolina Cakes with Fig Compote

Name: Semolina Cakes with Fig Compote
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps baking powder; 8 larges egg whites; 454 grams dried Black Mission figs, stems trimmed; 591 milliliters all-purpose flour; 473 milliliters full-bodied red wine; 118 milliliters honey; 2 teaspoons kosher salt; 118 milliliters fresh orange juice; 2 Finely grated zest of oranges; 4 strips 3-inch strips of orange zest removed with a vegetable peeler; 355 milliliters semolina (see Note); 473 milliliters sugar; 16 servings Sweetened whipped cream, for serving; 227 grams sticks unsalted butter, melted; 1 vanilla bean, split lengthwise and seeds scraped; 2 teaspoons pure vanilla extract; 473 milliliters whole milk

Semolina Cakes with Fig Compote might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains around 7g of protein, 14g of fat, and a total of 455 calories. It is a good option if you're following a vegetarian diet. If you have sugar, orange zest, mission figs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Butter the bottoms and sides of two 9-inch round cake pans and line the bottom of the pans with rounds of buttered parchment paper. In a large bowl, whisk the flour with the semolina, sugar, baking powder and salt. In a small bowl, whisk the egg whites with the milk, finely grated orange zest and vanilla extract.

Ingredients you will need

Vanilla Extract

Baking Powder

Orange Zest

Egg Whites

Semolina

Butter

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Baking Paper

Whisk

Bowl

Add the liquid ingredients to the semolina mixture and, using an electric mixer, beat at low speed until combined. Beat in the melted butter.

Ingredients you will need

Semolina

Butter

Equipment you will use

Hand Mixer

Pour the batter into the prepared cake pans and bake for 35 minutes, or until the cake tops are golden brown and lightly cracked and a toothpick inserted in the center of each cake comes out clean.

Equipment you will use

Toothpicks

Oven

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Invert the cakes onto plates.

In a medium saucepan, bring the figs, wine, orange juice, orange zest, vanilla bean and seeds and honey to a boil. Simmer over moderately low heat until the figs are plumped and the liquid is slightly reduced, 1 hour. Using a slotted spoon, transfer the figs to a cutting board, slice in half, then return them to the syrup.

Ingredients you will need

Orange Juice