Honeyed Fig Cakes

Honeyed Fig Cakes
Preparation time
20 minutes
Cooking time
15 minutes
  • Ingredients
  • Directions
  • 100 g (3½ oz) lightly salted butter, softened, plus extra for greasing
  • 100 g (3½ oz) caster sugar
  • 2 eggs
  • 100 g (3½ oz) ground almonds
  • ½ teaspoon almond extract
  • 25 g (1 oz) self-raising flour, sifted
  • finely grated rind of 1 lemon
  • 3 figs, quartered
  • 3 tablespoons clear honey
  • 1½ tablespoons lemon juice

Grease and line the bases of 10 dariole moulds, each with a capacity of 100 ml (3½ fl oz), with circles of greaseproof paper.

Put the butter, sugar, eggs, ground almonds, almond extract, flour and lemon rind in a bowl and beat with a hand-held electric whisk until smooth and creamy. Divide among the dariole moulds. Rest a fig quarter on the centre of each sponge mixture.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes until just firm. Leave to cool in the moulds, then loosen the edges and transfer to a plate.

Mix together the honey and lemon juice and spoon over the figs.