With the nights drawing in, temperatures dropping and the leaves falling… it’s the perfect time to make some gorgeous little cakes that neatly fit into the category of ‘comfort food’.
These cakes, whilst sounding quite grown up, do appeal to children as well, mainly due to their almost treacle like texture and can be served warm from the oven with a lovely cup of tea, or cooled and frosted with light vanilla icing.
Fig & Honey mini cakes
36 mini cake cases
- 4oz Butter
- 4oz Golden Caster Sugar
- 4oz Self Raising Flour
- 1 tsp Vanilla Paste
- 2 Eggs
- 4 dried Figs
- 1 tablespoon clear honey splash milk
Finely chop (or use food processor) the figs. Because of their texture, they will almost resemble a paste, which is perfect for this recipe.
Cream the butter, sugar and vanilla paste together then gently beat in the eggs, one at a time. Sift in the flour, add the chopped figs and honey and mix until combined and the figs are evenly distributed throughout the mixture. Stir in the milk just to stop the mix becoming the heavy or sticky.
Drop a large teaspoon of mixture into the cases and bake at 160 degrees for approx. 18 minutes. The cakes will be a golden colour when ready, with a slight ‘shinny’ appearance.
Either dust with icing sugar and serve or cool and frost with a light vanilla butter icing.