Mini Fig and Almond Cakes
This recipe is the perfect alternative to mince pies. The combination of figs, almonds and lemons creates a gourmet cupcake that does not need icing, but is just as satisfying. Serve with a light dusting of icing sugar if you must, but the syrup is a perfect way to complete the cake. Use plums and orange juice and zest, with a pinch of cloves in the mixture for a more traditional approach.
Makes 15
100g softened butter
100g castor sugar
finely grated zest and juice of 1 lemon
2 eggs, lightly beaten
125g ground almonds
3 figs cut into small wedges
5T clear honey
1/2t vanilla extract
Preheat the oven to 200C.
Line a cupcake tray with paper cases.
Cream the butter and sugar until pale and light. Add the eggs, vanilla and lemon zest. Mix lightly. Fill the cupcake cases 2/3 full. Place a wedge of fig ontop. Bake for 10-12 minutes. Leave to cool slightly and transfer to a wire cooling rack.
Mix the honey and lemon juice. Drizzle over the cakes and leave for 2 hours to sink in. Serve immediately.
Tip: use apple wedges and cinnamon instead of figs.
Makes 15
100g softened butter
100g castor sugar
finely grated zest and juice of 1 lemon
2 eggs, lightly beaten
125g ground almonds
3 figs cut into small wedges
5T clear honey
1/2t vanilla extract
Preheat the oven to 200C.
Line a cupcake tray with paper cases.
Cream the butter and sugar until pale and light. Add the eggs, vanilla and lemon zest. Mix lightly. Fill the cupcake cases 2/3 full. Place a wedge of fig ontop. Bake for 10-12 minutes. Leave to cool slightly and transfer to a wire cooling rack.
Mix the honey and lemon juice. Drizzle over the cakes and leave for 2 hours to sink in. Serve immediately.
Tip: use apple wedges and cinnamon instead of figs.
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