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
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.