CookEat Recipe
Fig and Orange Almond Mini Cakes
Tender round almond cakes with small pieces of orange and fig pressed into their tops. Makes twelve individual cakes.
Method
Steps
Step 1
Plan for 25 minutes preparation, 30–35 minutes baking and 30 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Line twelve 120 ml round muffin wells with paper cases. Soften the butter; weigh the egg without shell and beat it lightly.
Step 2
Use fresh ripe figs. Remove their stalks and weigh 180 g edible fruit; cut into small wedges. Peel the orange, remove seeds and white membranes, then weigh 100 g flesh and cut into 1 cm pieces. Pat both fruits dry. Finely grind 40 g almonds; reserve 20 g flaked almonds for the tops.
Step 3
Beat the butter with the sugar for 3–4 minutes until lighter. Beat in the egg in three additions. Mix the flour, ground almonds and baking powder in another bowl, then fold into the butter mixture with the milk just until no dry flour remains.
Step 4
Divide the batter equally among the cases, filling them about halfway. Share the fig and orange pieces over the cakes and press them halfway into the batter. Sprinkle with the reserved flaked almonds; the filled wells should remain below three-quarters full.
Step 5
Bake on the middle shelf for 30–35 minutes. The tops should be golden and resilient and a skewer inserted into cake beside the fruit should emerge without wet batter. If necessary continue in 3-minute intervals; loosely shield darkening tops with foil.
Step 6
Leave in the tin for 10 minutes, then move to a rack for at least 20 minutes before removing the papers and serving. Makes twelve cakes, one per serving.
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