Little fig & almond cakes

Little fig & almond cakes

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per cake

kcalories
414
protein
8g
carbs
35g
fat
27g
saturates
11g
fibre
2g
sugar
23g
salt
0.5g

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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Method

  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.

Recipe from Good Food magazine, September 2012

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Comments

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jeanetteski's picture
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Sorry, forgot to rate

jeanetteski's picture
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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
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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
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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
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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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