Fig And Orange Honey Mini Cakes Recipe

Name: Fig And Orange Honey Mini Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sugar; 2 teaspoons Finely Chopped Orange Zest; 6 ounces, weight Unsalted Butter, Room Temperature; 3 Eggs; 2 teaspoons Vanilla Bean Paste Or Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/3 cups Hazelnut Flour; 3/4 teaspoons Salt; 3/4 teaspoons Baking Powder; 9 Figs, Washed And Stemmed; 4 Tablespoons Honey; 2 Tablespoons Freshly-squeezed Orange Juice (from The Zested Orange)

Servings: persons

3/4 cups Sugar
2 teaspoons Finely Chopped Orange Zest
6 ounces, weight Unsalted Butter, Room Temperature
3 Eggs
2 teaspoons Vanilla Bean Paste Or Vanilla Extract
1-1/2 cup All-purpose Flour
1/3 cups Hazelnut Flour
3/4 teaspoons Salt
3/4 teaspoons Baking Powder
9 Figs, Washed And Stemmed
4 Tablespoons Honey
2 Tablespoons Freshly-squeezed Orange Juice (from The Zested Orange)

1
Preheat the oven to 400 F. Spray a 12-count mini-popover pan with non-stick baking spray. Set aside.
2
In a large bowl combine the sugar and orange zest, pressing down with a spoon to release the oil from the zest. Add the butter and mix it together with the sugar/orange zest mixture until creamy, about 5 minutes. Add the eggs one at a time and beat until smooth. Add the vanilla extract and stir to combine. Set aside.
3
Whisk together the flours, salt and baking powder in a small bowl. Add the dry ingredient mixture all at once to the egg mixture and beat to combine.
4
Cut 3 figs into quarters and cut the remaining 6 figs into 4 slices each.
5
Fill the molds equally with the batter until about 2/3 full and submerge a fig quarter into the center of the batter. Arrange two slices on top of the batter.
6
Bake for about 16 to 18 minutes or until the cake is just firm. Remove pan from oven and set on a rack. Allow to cool for about 10 minutes then invert the popover pan to remove the cakes.
7
While the cakes are cooling, stir together the honey and orange juice until well combined. Brush the orange honey generously over the top of each cake.
8
Cakes can be served warm or at room temperature, perhaps with a dollop of mascarpone cream and chopped walnuts.
9
Adapted from Suzie Sweet Tooth.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Sugar, 2 teaspoons Finely Chopped Orange Zest, 6 ounces, weight Unsalted Butter, Room Temperature, 3 Eggs, and more.

Yes, Fig And Orange Honey Mini Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fig And Orange Honey Mini Cakes

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