Ingredients

175g self-raising flour
175g butter
softened
175g golden caster sugar
175g ground almond
1 tbsp rosewater
3 large eggs
5 ripe figs
handful flaked almonds
icing sugar
to serve (optional)

Method
step 1
Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.

step 2
Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.