Mini fig and walnut cakes with mascarpone cheese recipe
The fig and walnut flavours go so well together in these lovely little cakes. You can make this recipe using a regular muffin or mini kugelhopf tray instead of the mini bundt tray we used here.
Ingredients
- 150 g walnuts
- 110 g self-raising flour
- 75 g plain flour
- 250 g unsalted butter, cut into cubes, at room temperature
- 100 g caster sugar
- 80 g fig jam
- 3 eggs
- 5.3 oz walnuts
- 3.9 oz self-raising flour
- 2.6 oz plain flour
- 8.8 oz unsalted butter, cut into cubes, at room temperature
- 3.5 oz caster sugar
- 2.8 oz fig jam
- 3 eggs
- 5.3 oz walnuts
- 3.9 oz self-raising flour
- 2.6 oz plain flour
- 8.8 oz unsalted butter, cut into cubes, at room temperature
- 3.5 oz caster sugar
- 2.8 oz fig jam
- 3 eggs
- 250 g mascarpone cheese
- 250 ml thin cream
- 50 g icing sugar
- 5 fresh figs
- 50 g honey
- 8.8 oz mascarpone cheese
- 8.8 fl oz thin cream
- 1.8 oz icing sugar
- 5 fresh figs
- 1.8 oz honey
- 8.8 oz mascarpone cheese
- 1.1 cups thin cream
- 1.8 oz icing sugar
- 5 fresh figs
- 1.8 oz honey
Details
- Cuisine: Middle Eastern
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C. Thoroughly grease 10 holes of a mini bundt tray to prevent the cakes sticking when turned out.
- Put the walnuts and self-raising and plain flours in a food processor and blend to a fine powder.
- Using an electric mixer with the whisk attachment, cream the butter and sugar until pale and creamy. Add the jam and whisk for 2 minutes. Add the eggs one at a time, whisking well after each addition, and then whisk for an extra 2 minutes, or until really well combined. Fold in the walnut powder and mix until just combined.
- Spoon the mixture into the tray, filling the holes to two-thirds of the way up. Bake for 20–25 minutes. Cool for 2–3 minutes in the tray then turn out onto a wire rack to cool.
- To make the topping, put the mascarpone cheese, cream and icing sugar in a medium bowl and whisk until almost set, without overmixing. Break the figs in half by hand. Spoon a dollop of cream onto each cake, and top with a fig half and a drizzle of honey.
Falafel for Breakfast by Muchael Rantissi & Kristy Frawley (Murdoch Books, £20.00). Photography by Alan Benson.
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