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Syrup-soaked fig dessert with walnuts and milk cream
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cyprus fig dessert (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 44.2 g of carbs, 6.2 g of protein, 16.1 g of fat and 3.1 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
342
KCAL / 120G
Carbs
44.2g
· 16% DV
Protein
6.2g
· 12% DV
Fat
16.1g
· 21% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 7% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 16.1 g | 21% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.14 g | |
| Sodium | 142 mg | 6% |
| Total carbohydrate | 44.2 g | 16% |
| Fiber | 3.1 g | 11% |
| Protein | 6.2 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 342 kcal |
| ½ piece (half) | 60 g | 171 kcal |
| 1 slice (thin) | 65 g | 185 kcal |
| 1 piece (small) | 80 g | 228 kcal |
| 1 slice (thick) | 95 g | 271 kcal |
| 100 g | 100 g | 285 kcal |
| 1 cup (diced) | 140 g | 399 kcal |
| 1 piece (large) | 170 g | 485 kcal |
| 1 serving (large) | 200 g | 570 kcal |
Calculated from 285 calories per 100 g.
Cyprus fig dessert typically has a cake layer made with dried figs and walnuts, soaked with syrup and topped with a milk-based cream. Recipes vary, so the exact cake ingredients and cream may differ.
Make a cake batter with chopped dried figs and walnuts, bake it, then pour syrup over the cake and top it with milk cream once cooled. Let the layers settle in the refrigerator before serving.
Cyprus fig dessert is usually made with dried figs, which add concentrated sweetness and hold their shape in the cake. Fresh figs can add excess moisture, so the cake's texture may turn out different.
The syrup gives the cake in Cyprus fig dessert its characteristic moist texture and sweetness. Pour it evenly over the baked cake and allow time for it to absorb before adding the cream.
Cyprus fig dessert is commonly topped with a milk-based pudding or custard-style cream. Spread it over the cake only after the cake and syrup have cooled, so the topping stays smooth.
Cyprus fig dessert is a Turkish-style home dessert associated with Cyprus-style layered cakes; recipes are especially familiar in Turkish cooking. The name does not point to one fixed, universally standard recipe.
You can freeze Cyprus fig dessert, but the milk-based topping may become watery or grainy after thawing. For the best texture, keep it covered in the refrigerator and serve it chilled rather than freezing it.
Serve Cyprus fig dessert in modest slices, often with Turkish coffee or tea. Its syrupy cake and creamy topping are rich, so it generally needs no extra sauce or sweet accompaniment.
Yes, you can leave walnuts out of Cyprus fig dessert, though the cake will lose their crunch and nutty flavour. Keep the fig pieces and adjust the batter only if removing the nuts changes its consistency.
Cyprus fig dessert contains syrup and dried figs, both of which contribute sugars and can raise blood glucose. If you have diabetes, choose a portion that fits your meal plan and ask your clinician or dietitian for personal guidance.
Vitamins
B2
0.17mg · 13% DV
Biotin
3.6µg · 12% DV
Vitamin A
93.6µg · 10% DV
B12
0.22µg · 9% DV
Minerals
Copper
0.19mg · 21% DV
Phosphorus
142mg · 20% DV
Manganese
0.38mg · 17% DV
Calcium
110mg · 11% DV
Potassium ⭐
252mg · 7% DV
Sodium
142mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cyprus fig dessert is a layered, syrup-soaked cake inspired by Cypriot-style desserts. Its base is made with figs and walnuts, then topped with a milk-based cream; recipes vary, and the finished dessert is usually chilled before serving. The combination brings together tender cake, the fruity sweetness of figs, a little crunch from walnuts and cool, creamy topping.
In Turkey and Cyprus, it is commonly served in slices to guests or at celebrations, often with tea or coffee. It is a rich, sweet treat rather than an everyday light dessert, with 285 kcal per 100 g. A smaller slice makes a satisfying portion, and unsweetened tea or coffee balances its syrupy sweetness.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.12g
MONOUNSATURATED
5.04g
POLYUNSATURATED
2.88g
Omega 6:3 ratio 63:1
Above the ideal 4:1 (63:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.