Little fig & almond cakes

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• DutchRed

  04 October 2012

  DutchRed rated and commented on this recipe

  

  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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• Frantic Flapjack

  07 October 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• chirpy_chick

  18 October 2012

  chirpy_chick rated and commented on this recipe

  

  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.

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• Pernille

  21 October 2012

  Pernille commented on this recipe

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

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• jeanetteski

  21 October 2012

  jeanetteski commented on this recipe

  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.

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• jeanetteski

  21 October 2012

  jeanetteski rated and commented on this recipe

  

  Sorry, forgot to rate

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http://www.bbcgoodfood.com/recipes/2412638/

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Ingredients

• 175g self-raising flour
• 175g butter , softened
• 175g golden caster sugar
• 175g ground almonds
• 1 tbsp rosewater
• 3 large eggs
• 5 ripe figs
• handful flaked almonds
• icing sugar , to serve (optional)

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Difficulty and servings

MAKES 10

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 175g self-raising flour
• 175g butter , softened
• 175g golden caster sugar
• 175g ground almonds
• 1 tbsp rosewater
• 3 large eggs
• 5 ripe figs
• handful flaked almonds
• icing sugar , to serve (optional)

PER CAKE

414 kcalories, protein 8g, carbohydrate 35g, fat 27 g, saturated fat 11g, fibre 2g, sugar 23g, salt 0.5 g

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