Date fig cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 180 g soft butter
  • 50 g Icing sugar
  • 7 Egg yolk (size M)
  • 200 g Flour
  • 7-10 Tbsp Salt
  • 100 g dried dates
  • 100 g dried figs
  • 4 TABLESPOONS Armagnac
  • 100 g Walnut kernels
  • 1 TABLESPOON Honey
  • 150 g Sugar
  • 80 g crushed almonds
  • 1 knife tip Vanilla pulp
  • 1 knife tip ground cloves
  • 1/2 TEASPOON Cinnamon
  • 4 Protein (size M)
  • 7-10 Tbsp Icing sugar and chopped almonds
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Knead 80 g butter, icing sugar, 1 egg yolk, 150 g flour and salt with the dough hooks of the hand mixer. With cool hands quickly work into a smooth dough. Wrap in foil and chill for about 1 hour. Roll out thinly on a lightly floured work surface. Grease a box form (30 cm long) and sprinkle with flour. Line the mould with the dough sheet, press the rim firmly and chill.

  2. 2

    For the filling, roughly cut dates and figs and soak in Armagnac. Coarsely chop the walnuts and mix with the honey. Beat 100 g butter and 50 g sugar until fluffy. Stir in almonds, vanilla pulp, cloves and cinnamon. Add 6 egg yolks and beat everything until light and frothy. Fold in fruits and nuts. Beat the egg whites until stiff, adding 100 g sugar and 1 pinch of salt. Fold 1/3 of the egg whites into the egg-fat mixture. Sift 50 g flour over it and mix everything. Carefully fold in the remaining beaten egg white. Fill the mixture into the box form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.

  3. 3

    Fold 1/3 of the egg whites into the egg-fat mixture. Sift 50 g flour over it and mix everything. Carefully fold in the remaining beaten egg white. Fill the mixture into the box form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. If the surface turns brown too quickly, cover with aluminium foil. Remove the cake from the oven, let it cool down and turn out of the tin. Let them cool down, dust with icing sugar and decorate with chopped almonds

Nutrition Facts

KCAL
290 kcal
CARBS
21 g
FATS
19 g
PROTEINS
6 g