Mini fig and walnut cakes with mascarpone cheese recipe

• 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.

walnuts, flour, flour, unsalted butter, caster sugar, eggs, mascarpone cheese, thin cream, icing sugar, fresh figs, honey

Taken from www.lovefood.com/guide/recipes/47701/mini-fig-and-walnut-cakes-with-mascarpone-cheese-recipe (may not work)