Little fig & almond cakes - Good Food Middle East
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
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Cooking tools:
- Oven
- Cake pan
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Cooling rack
Ingredients
- 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)
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