Mini Fig & Walnut Cakes With Mascarpone Cheese

The Carousel The Carousel has been verified by Muck Rack's editorial team

Feb 27, 2022

Try this easy to make Mini Fig & Walnut Cakes With Mascarpone Cheese.

Makes 8–10

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
3 eggs

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.

Mini Fig & Walnut Cakes With Mascarpone CheeseRecipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.


By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.



The Carousel