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Saffron Cakes with Lemon-Fig Compote

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Recipe photo courtesy of Kirsten Strecker

This enticing dessert will wow at any special occasion, but its lack of leaveners makes it particularly fitting for Passover.

Source: Martha Stewart Living, April 2007
Servings Yield

Ingredients

Directions

Cook's Notes

If you are not making this cake for Passover, use butter instead of margarine. To make one large cake, use a 10-inch springform pan and increase baking time to 35 to 40 minutes.

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