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Picture of Semolina Cakes With Fig Compote
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 7190 kcal 360 %
  • Fat 213 g 328 %
  • Saturated 128 g 640 %
  • Carbs 1142 g 381 %
  • Fiber 39 g 157 %
  • Protein 119 g 237 %
  • Cholesterol 554 mg 185 %
  • Sodium 5723 mg 238 %
  • Calcium 3113 mg 311 %
  • Magnesium 462 mg 110 %
  • Potassium 4466 mg 95 %
  • Iron 26 mg 147 %
  • Zinc 9 mg 82 %
  • Phosphorus 4179 mg 597 %
  • Vitamin A 1894 µg 210 %
  • Vitamin C 222 mg 247 %
  • Thiamin (B1) 4 mg 338 %
  • Riboflavin (B2) 4 mg 346 %
  • Niacin (B3) 32 mg 200 %
  • Vitamin B6 2 mg 127 %
  • Folate equivalent (total) 1286 µg 321 %
  • Vitamin B12 3 µg 120 %
  • Vitamin D 6 µg 43 %
  • Vitamin E 8 mg 50 %
  • Vitamin K 42 µg 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Semolina Cakes With Fig Compote

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups semolina (see Note)
  • 2 cups sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 8 large egg whites
  • 2 cups whole milk
  • Finely grated zest of 2 oranges
  • 2 teaspoons pure vanilla extract
  • 2 sticks (1/2 pound) unsalted butter, melted
  • 1 pound dried Black Mission figs, stems trimmed
  • 2 cups full-bodied red wine
  • 1/2 cup fresh orange juice
  • Four 3-inch strips of orange zest removed with a vegetable peeler
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1/2 cup honey
  • Sweetened whipped cream, for serving

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