Little fig & almond cakes

Little fig & almond cakes

  • Rating: 3 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
Nutrition: per cake
HighlightNutrientUnit
kcal414
fat27g
saturates11g
carbs35g
sugars23g
fibre2g
protein8g
low insalt0.5g
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Ingredients

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.

Goes well with

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    Rating: 3 out of 5.7 ratings
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