Olive oil cake with figs in syrup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash orange hot and rub dry. Grate the peel thinly. Halve the orange and squeeze the juice. Grease a springform pan (22 cm Ø) and dust with flour

2. 2

   Mix flour, baking powder and orange peel. Separate the eggs. Beat egg yolks, salt and 50 g sugar until creamy. Slowly stir in olive oil. Briefly stir in the flour mixture. Beat the egg whites in 3 portions until stiff, adding 25 g of sugar to each portion. Fold the beaten egg whites into the dough in portions and fill into the springform pan

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes. Leave to cool in the oven with the oven door open. Remove from the oven and let it cool down on a cake rack. Bring 100 g sugar, cognac and 50 ml water to the boil in a saucepan, simmer for about 5 minutes. Let cool down

4. 4

   Clean, wash and slice the figs. Pour syrup over the figs and marinate for about 30 minutes. Coarsely chop the pistachios. Remove the cake from the tin and sprinkle with the fig syrup. spread figs on the cake, sprinkle with pistachios

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
30 g

FATS
10 g

PROTEINS
5 g