Little fig & almond cakes

Little fig & almond cakes

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(7 ratings)

Prep: 20 mins Cook: 40 mins


Makes 10
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

Nutrition and extra info

  • Freezable

Nutrition: per cake

  • kcal414
  • fat27g
  • saturates11g
  • carbs35g
  • sugars23g
  • fibre2g
  • protein8g
  • salt0.5g
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  • 175g self-raising flour
  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 175g ground almond
  • 1 tbsp rosewater
  • 3 large egg
  • 5 ripe fig



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • handful flaked almonds
  • icing sugar, to serve (optional)


  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.

  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.

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Comments (9)

ourania's picture

Halved the rose water but still too flowery, will try with vanilla extract next time. Figs looked great on top but I think the body of the cake needs the addition of chopped up figs as per a previous comment. The cakes took 25 mins to bake, are very tasty just warm or cold.

Boojay's picture

Bought some figs yesterday and wondered what to do with them.... Found this recipe and I'm very impressed.......although I did chop the figs and miss them in with the cake mix, used vanilla extract instead of rose water, baked them in muffin cases for 20 mins and they were prefect.... Not 40 mins as in method...... Lovely whilst still warm

hendytron's picture

These were really nice, great texture and taste. I didn't have rose water, I think I used cinnamon.

jeanetteski's picture

Sorry, forgot to rate

jeanetteski's picture

I didn't have any rose flower water,so instead I added some almond extract. They were ok but if I do them again, I would add more fig-chopped and added to cake batter not just on the top. We preferred them warmed slightly with a spoonful of creme fraiche as a quick easy pud.

pernille's picture

40 minutes seems excessive for a cupcake - is that really right?

princessjennywren's picture

Although these buns looked pretty, the Rosewater was massively overpowering, I only used a tsp as I thought a tbsp was too much and my husband said it tasted like he was eating flowers. The delicate fig slices and almonds were totally overpowered and you couldn't taste them at all. It's a shame as they looked great.

Frantic Flapjack's picture

Disappointed with these. In the picture above, the cakes look small and delicate. After putting these into muffin cases as instructed in the recipe, they turned out huge and not at all attractive! They would be much better in cupcake cases or smaller and would then make at least twice as much. You could then just use a thin slice of fig on top.

abroekman's picture

Made these yesterday with a bit of improv as the rose water I thought I had in the cupboard turned out to be orange blossom water. Still, they turned out fine. Will remove the stalks next time as they are inedible, even after cooking. So just halve the figs and then cut the halves into 4-5 slices and fan those across the top. Had put a bunch of them in the freezer, will let you know how they keep.

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