Orange-Fig Teacake with Caramel Glaze

Vegetarian
Health score
2%
Orange-Fig Teacake with Caramel Glaze
45 min.
10
266kcal
100%sweetness
38.76%saltiness
43.52%sourness
50.29%bitterness
27.81%savoriness
58.17%fattiness
0%spiciness

Ingredients

  • cups flour 
  • double-acting baking powder 
  • 0.3 cardamom 
  •  eggs 
  •  figs fresh halved
  • 0.5 cup cup heavy whipping cream warmed
  •  navel oranges 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • 0.3 cup butter unsalted melted ()
  • 0.5 vanilla extract 
  • cups water 

Equipment

  • frying pan
  • sauce pan
  • oven
  • mixing bowl
  • wooden spoon
  • microwave
  • springform pan

Directions

  1. You will need a 9" springform pan, or a cake pan with at least 2" high sides, sprayed with baking spray or buttered and sprinkled with the 2T of sugar.Preheat oven to 350 FZest one orange and add the zest to your mixing bowl.
  2. Cut the peel off both oranges, removing all pith, and slice into 1/4" rounds.
  3. Cut the figs in half.
  4. Combine the softened butter, orange zest, and sugar. Beat until fluffy.
  5. Add the eggs, heavy cream and vanilla extract. Beat well.Sift the remaining dry ingredients into the batter and gently incorporate.
  6. Layer the figs and orange slices into the pan and spoon the batter on top.Gently spread the batter evenly over the whole and tap the pan to release air bubbles and ensure that the batter gets down into all the crevices between the fruit slices on the bottom.
  7. Bake at 350 F for approximately forty-five minutes, or until tester comes out clean.
  8. Let cool slightly before inverting the cake onto a rack to cool completely.While the cake is cooling make your caramel sauce.
  9. Combine sugar and water in saucepan over medium-high heat.When the sugar is a golden amber color turn off the heat and add the warmed heavy cream, stirring constantly with the wooden spoon. The sauce will react violently and bubble up; this is normal.Continue stirring and add the butter. Set aside to cool for a few minutes.
  10. Brush the glaze over the cake while the caramel is still warm.You will have leftover caramel sauce. Store in an airtight container in the fridge. Warm in the microwave for 15-30 seconds before use. You can drizzle some sauce on the plate before serving a slice of cake.

Nutrition Facts

Calories266kcal
Protein7.54%
Fat35.05%
Carbs57.41%

Properties

Glycemic Index
30.31
Glycemic Load
23.88
Inflammation Score
-5
Nutrition Score
8.1652173913043%

Flavonoids

Cyanidin
0.15mg
Catechin
0.48mg
Epicatechin
0.15mg
Hesperetin
6.12mg
Naringenin
1.99mg
Luteolin
0.2mg
Quercetin
1.7mg

Taste

Sweetness:
100%
Saltiness:
38.76%
Sourness:
43.52%
Bitterness:
50.29%
Savoriness:
27.81%
Fattiness:
58.17%
Spiciness:
0%

Nutrients percent of daily need

Calories:266.45kcal
13.32%
Fat:10.57g
16.26%
Saturated Fat:6.13g
38.29%
Carbohydrates:38.93g
12.98%
Net Carbohydrates:36.76g
13.37%
Sugar:17.74g
19.72%
Cholesterol:74.75mg
24.92%
Sodium:135.42mg
5.89%
Protein:5.12g
10.23%
Vitamin C:17.23mg
20.88%
Selenium:13.06µg
18.66%
Vitamin B1:0.24mg
16.09%
Folate:63.92µg
15.98%
Vitamin B2:0.24mg
14.09%
Manganese:0.24mg
11.81%
Vitamin A:499.79IU
10%
Iron:1.61mg
8.97%
Fiber:2.18g
8.7%
Vitamin B3:1.74mg
8.68%
Phosphorus:82.22mg
8.22%
Calcium:73.12mg
7.31%
Vitamin B5:0.51mg
5.12%
Potassium:174.89mg
5%
Copper:0.1mg
4.8%
Vitamin B6:0.09mg
4.7%
Magnesium:17.42mg
4.36%
Vitamin D:0.54µg
3.6%
Vitamin E:0.47mg
3.13%
Zinc:0.46mg
3.07%
Vitamin B12:0.15µg
2.44%
Vitamin K:2.3µg
2.19%
Source:Foodista