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Nutrition: per cake

  • kcal414
  • fat27g
  • saturates11g
  • carbs35g
  • sugars23g
  • fibre2g
  • protein8g
  • salt0.5g
    low

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.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (9)

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Overall rating

A star rating of 2.9 out of 5.7 ratings

ourania

Halved the rose water but still too flowery, will try with vanilla extract next time. Figs looked great on top but I think the body of the cake needs the addition of chopped up figs as per a previous comment. The cakes took 25 mins to bake, are very tasty just warm or cold.

Boojay

A star rating of 4 out of 5.

Bought some figs yesterday and wondered what to do with them.... Found this recipe and I'm very impressed.......although I did chop the figs and miss them in with the cake mix, used vanilla extract instead of rose water, baked them in muffin cases for 20 mins and they were prefect.... Not 40 mins as…

hendytron avatar

hendytron

A star rating of 4 out of 5.

These were really nice, great texture and taste. I didn't have rose water, I think I used cinnamon.

jeanetteski

Sorry, forgot to rate

jeanetteski

A star rating of 3 out of 5.

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.

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