- 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 eggs
- 5 ripe figs
Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…
- handful flaked almonds
- icing sugar, to serve (optional)
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.
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.