Spice cakes with walnuts and figs

Richard Corrigan finishes his dinner party menu with a delicious dessert with seasonal figs and walnuts
By Richard Corrigan
Spice cakes with walnuts and figs
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 250 g butter
  • 50 g honey
  • 100 g flour
  • 300 g granulated sugar
  • 50 g ground almonds
  • 1/2 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp liquorice powder
  • 1 tsp chinese five spice
  • 8-9 egg whites

Method

1. Preheat the oven to 200C.
2. Brown the butter in a saucepan and add honey to cool.
3. Mix all dry ingredients, stir in the melted butter and egg whites.
4. Line ramekins or muffin tin with butter and ¾ fill with mix.
5. Bake at 200C for 10-12 minutes.
6. Serve with ripe figs and walnuts (peeled).

This dessert finishes off Richard Corrigans dinner party menu. Why not try his main course of Roast gurnard with coriander mash and his starter Scallops with clementine, ham and almond salad?

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