Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1003
Calories
24g
Protein
34g
Fat
149g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar plus additional for sprinkling
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon cold water
- 12 ounces soft dried figs (preferably Calmyrna), stemmed and coarsely chopped
- 1 1/4 cups water
- 1 cup fresh orange juice
- 1/2 cup packed dark brown sugar
- 1 stick unsalted butter, melted and cooled
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 1 1/2 cups walnuts (6 ounces), coarsely chopped
- Equipment: a 9-inch springform pan
- Accompaniment: mascarpone
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes