Mini fig, almond and honey cakes

Mini fig, almond and honey cakes

By
From
Little Italy
Makes
12
Photographer
Jacqui Melville

Wait for it… Yes, these little cakes are wheat free. And they are a perfect sweet finish with a hint of orange.

Cakes

Ingredients

Quantity Ingredient
150g butter, softened, plus extra for the cake moulds
150g golden caster sugar
3 eggs, lightly beaten
1 orange, finely zested
3 tablespoons honey
200g ground almonds
3 figs, quartered

Caramel figs

Quantity Ingredient
2 tablespoons butter
1 orange
4 tablespoons honey
6 figs, quartered

Method

  1. Preheat the oven to 180°C. Butter each of 12 fairy cake or mini muffin moulds with a pastry brush and line the bases with a small round of baking paper.
  2. Cream together the butter and sugar with electric beaters until pale and fluffy, then add the eggs gradually until incorporated. Now fold in the orange zest, honey and ground almonds.
  3. Divide the mixture between the moulds and place in the oven for 8–10 minutes or until the cake begins to set around the edges.
  4. Remove from the oven and poke a fig quarter into the middle of each cake. Return to the oven for a further 10–12 minutes or until risen and golden. Leave to cool for 5 minutes before turning them out on to a wire rack.
  5. For the caramel figs, heat the butter in a frying pan over a medium heat, add the orange juice and honey, and allow to bubble and thicken. Add the figs and toss in the honey syrup for 2 minutes. Remove from heat and top each cake with figs and some syrup while they are still warm. Serve immediately.
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