Mini fig and walnut cakes with mascarpone cheese re

Name: Mini fig and walnut cakes with mascarpone cheese recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) walnuts; 110 g (3.9oz) self-raising flour; 75 g (2.6oz) plain flour; 250 g (8.8oz) unsalted butter, cut into cubes, at room temperature; 100 g (3.5oz) caster sugar; 80 g (2.8oz) fig jam; 3 eggs; 250 g (8.8oz) mascarpone cheese; 250 ml (8.8fl oz) thin cream; 50 g (1.8oz) icing sugar; 5 fresh figs; 50 g (1.8oz) honey

Servings: persons

150 g (5.3oz) walnuts
110 g (3.9oz) self-raising flour
75 g (2.6oz) plain flour
250 g (8.8oz) unsalted butter, cut into cubes, at room temperature
100 g (3.5oz) caster sugar
80 g (2.8oz) fig jam
3 eggs
250 g (8.8oz) mascarpone cheese
250 ml (8.8fl oz) thin cream
50 g (1.8oz) icing sugar
5 fresh figs
50 g (1.8oz) honey

1
Preheat the oven to 180C.
2
Thoroughly grease 10 holes of a mini bundt tray to prevent the cakes sticking when turned out.
3
Put the walnuts and self-raising and plain flours in a food processor and blend to a fine powder.
4
Using an electric mixer with the whisk attachment, cream the butter and sugar until pale and creamy.
5
Add the jam and whisk for 2 minutes.
6
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.
7
Fold in the walnut powder and mix until just combined.
8
Spoon the mixture into the tray, filling the holes to two-thirds of the way up.
9
Bake for 2025 minutes.
10
Cool for 23 minutes in the tray then turn out onto a wire rack to cool.
11
To make the topping, put the mascarpone cheese, cream and icing sugar in a medium bowl and whisk until almost set, without overmixing.
12
Break the figs in half by hand.
13
Spoon a dollop of cream onto each cake, and top with a fig half and a drizzle of honey.

1619

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 150 g (5.3oz) walnuts, 110 g (3.9oz) self-raising flour, 75 g (2.6oz) plain flour, 250 g (8.8oz) unsalted butter, cut into cubes, at room temperature, and more.

Yes, Mini fig and walnut cakes with mascarpone cheese recipe 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.

That's it — enjoy your meal!

Mini fig and walnut cakes with mascarpone cheese recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions