Little Fig & Almond Cakes
These delightful almond and fig muffins are a delightful treat that showcases the wonderful flavors of rosewater and fresh figs. The moist and tender texture of the muffins pairs perfectly with the sweet, juicy figs and crunchy flaked almonds. With a hint of floral aroma from the rosewater, these muffins make a lovely addition to any brunch or afternoon tea spread. Enjoy these delicious treats dusted with icing sugar for an extra touch of sweetness.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
MAKES 10
Nutrition
- Calories: 414 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.5 milligram of sodium
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