Name: Little fig & almond cakes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 10
Cuisine: British
Ingredients: 175g self-raising flour; 175g butter softened; 175g golden caster sugar; 175g ground almond; 1 tbsp rosewater; 3 large eggs; 5 ripe figs; handful flaked almonds; icing sugar to serve (optional)

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Little fig & almond cakes

Little fig & almond cakes

Good Food team

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Makes 10

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 2.9 out of 5.7 ratingsRate

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A super-quick cupcake recipe for an 'anytime' sponge - they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g self-raising flour
175g butter

softened
175g golden caster sugar
175g ground almond
1 tbsp rosewater
3 large eggs
5 ripe figs
handful flaked almonds
icing sugar

to serve (optional)

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Nutrition: per cake

kcal414
fat27g
saturates11g
carbs35g
sugars23g
fibre2g
protein8g
salt0.5g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.
step 2

Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.

Recipe from Good Food magazine, September 2012

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A star rating of 2.9 out of 5.7 ratings

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