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Little fig & almond cakes

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

 175 g self-raising flour
 175 g butter, softened
 175 g golden caster sugar
 175 g ground almond
 1 tbsp rosewater
 3 large eggs
 5 ripe figs
 handful flaked almonds
 icing sugar, (optional)
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.

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.

3

Remove from the tin and leave to cool on a wire rack.
Serve dusted with icing sugar, if you like.

Nutrition Facts
Amount Per Serving
Calories 412
% Daily Value *
Total Fat 27g42%
Total Carbohydrate 35g12%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.