CookEat Recipe
Fig, Raisin and Lemon Almond Bites
Small butter cake squares contain chopped dried figs and raisins with lemon zest. Ground almonds soften the crumb without hiding the fruit flavour.
Method
Steps
Step 1
Allow 25 minutes preparation, 40–45 minutes baking and 45 minutes cooling. Heat a conventional oven to 170°C. Line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Use 120 g soft dried figs after removing stems, cut into 5 mm pieces, and 70 g seedless raisins. Wash a lemon and measure 2 g finely grated yellow zest and 23 g strained juice for the 25 g lemon total. Finely grind all 60 g unsalted blanched almonds.
Step 3
Cream the softened unsalted butter and caster sugar for 3 minutes. Beat in the 150 g egg weighed without shells gradually, followed by the lemon zest and juice.
Step 4
Mix flour, ground almonds and baking powder. Fold into the butter mixture in two additions, with all the milk between them. Fold in the chopped figs and raisins, separating any clumps.
Step 5
Spread evenly in the lined tin, below two-thirds of its height. Bake for 40–45 minutes until the centre feels set and a skewer in cake between fruit pieces comes out clean or with dry crumbs. Tent with foil if the surface browns early.
Step 6
Cool for 15 minutes in the tin, then lift to a rack for at least 30 minutes before cutting into 16 squares. Store covered in the refrigerator for up to 3 days.
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