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Saffron Cakes with Lemon-Fig Compote
Ingredients
  • 6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins
  • 1 ½ cups granulated sugar, plus more for dusting
  • 4 cups walnut halves, toasted and cooled
  • 2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes
  • 1 heaping teaspoon saffron, crumbled
  • 1 teaspoon pure vanilla extract
  • 9 large eggs, separated, room temperature
  • ½ teaspoon salt
  • Finely grated zest of 1 lemon (preferably Meyer)
  • Pinch of cream of tartar
  • Confectioners' sugar, for dusting
Steps
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