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.