Events and Celebrations

Warm Almond Cakes with Fig Compote

cook 30 mins
  • 175 g (6 oz) icing sugar, sifted
  • 75 g (3 oz) ground almonds
  • 50 g (2 oz) plain flour
  • 4 egg whites
  • 125 g (4 oz) butter, melted, plus extra for greasing
  • 25 g (1 oz) flaked almonds
  • 8 figs, quartered
  • 8 tablespoons port
  • 1 tablespoon soft brown sugar
  • strip of orange rind
  • crème fraîche, to serve
  • Grease and flour a 12-hole mini-muffin or madeleine tin. Place the icing sugar, ground almonds and flour in a mixing bowl. Stir in the egg whites until well combined, then beat in the melted butter until smooth. Spoon the batter into the tin and sprinkle a few flaked almonds on top of each cake. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden.
  • To make the compote put the figs, port and sugar in a small saucepan with the orange rind and cook for 5–10 minutes until soft and syrupy. Leave to cool a little. Spoon some of the compote over the cakes and serve with a spoonful of crème fraîche.
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