Wednesday, June 11, 2008

Fuggy Fig & Ginger Cakes

It startles me to notice that my last few posts have been for sweet things and ones which I can consume without being ill.  Indeed, ones for which I veritably relish licking the mixing bowl clean. And none more than these fig and ginger bites of delight.  Clearly my days of rigorous self control are over (and combined with giving up smoking there's a risk of me turning into a figgy pudding), but these delicious babies, adapted from the Sunday Times, are so worth throwing out all the rule books for.  They create a delicious fug in one's kitchen and a deeply satisfying 'aha' deep in the throat when one's teeth sink into their silky depths.

Fuggy Fig & Ginger Cakes (gluten & dairy free)
125 ground almonds
125g dark brown, soft sugar
1/2tsp baking powder (gluten free if required)
1/2 - 1tsp ground cinnamon
125g dried figs
2 balls stem ginger
juice and zest 1 orange
orange blossom water
3 eggs

Preheat oven to 190C/375F/gas 5.  Put 12 paper cupcake cases in a bun tin.
Mix almonds, sugar, baking powder and cinnamon until well combined.
Remove any stalks from the figs and whizz in a food mixer with the ginger, orange juice, zest and a good splash of orange blossom water until you have a paste.
Combine the fig mixture with the almond mix.  Beat in the eggs one at a time until you have a smooth batter.
Divide between the cupcake cases then bake in the oven for 25 minutes, turning the tray half way through.
When cooked, remove from the tray and cool on a wire wrack.

Delicious for breakfast with a steaming, strong espresso.