Little fig & almond cakes

A super-quick cupcake recipe for an ‘anytime’ sponge – they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert

  • Prep:20 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 414
  • fat 27g
  • saturates 11g
  • carbs 35g
  • sugars 23g
  • fibre 2g
  • protein 8g
  • salt 0.5g


  • 175g self-raising flour
  • 175g butter, softened
  • 175g golden caster sugar
  • 175g ground almonds
  • 1 tbsp rosewater
  • 3 large eggs
  • 5 ripe figs
  • handful flaked almonds
  • icing sugar, to serve (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. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.

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