Try this easy to make Mini Fig & Walnut Cakes With Mascarpone Cheese.
150 g (5½ oz) walnuts
110 g (3¾ oz/¾ cup) self-raising flour
75 g (2½ oz/½ cup) plain (all-purpose) flour
250 g (9 oz) unsalted butter, cut into cubes, at room temperature
100 g (3½ oz) caster (superfine) sugar
80 g (2¾ oz) fig jam
For the topping
250 g (9 oz) mascarpone cheese
250 ml (9 fl oz/1 cup) thin (pouring) cream
50 g (1¾ oz) icing (confectioners’) sugar
5 fresh figs
50 g (1¾ oz) honey
1 Preheat the oven to 180°C (350°F). Thoroughly grease 10 holes of a mini bundt tray to prevent the cakes sticking when turned out.
2 Put the walnuts and self-raising and plain flours in a food processor and blend to a fine powder.
3 Using an electric mixer with the whisk attachment, cream the butter and sugar until pale and creamy. Add the jam and whisk for 2 minutes. Add the eggs one at a time, whisking well after each addition, and then whisk for an extra 2 minutes, or until really well combined. Fold in the walnut powder and mix until just combined.
4 Spoon the mixture into the tray, filling the holes to two-thirds of the way up. Bake for 20–25 minutes. Cool for 2–3 minutes in the tray then turn out onto a wire rack to cool.
5 To make the topping, put the mascarpone cheese, cream and icing sugar in a medium bowl and whisk until almost set, without overmixing.
6 Break the figs in half by hand. Spoon a dollop of cream onto each cake, and top with a fig half and a drizzle of honey.
Recipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.