The Pioneer Woman Tasty Kitchen
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Fig and Orange Honey Mini Cakes

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Prep:

Cook:

Level: Easy

System:

12

Description

These pretty little cakes, baked in a popover pan, are perfect for breakfast with a cup of coffee or served with scones and other sweets for afternoon tea.

Ingredients

  • ¾ 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
  • 1-½ cup All-purpose Flour
  • ⅓ cups Hazelnut Flour
  • ¾ teaspoons Salt
  • ¾ teaspoons Baking Powder
  • 9  Figs, Washed And Stemmed
  • 4 Tablespoons Honey
  • 2 Tablespoons Freshly-squeezed Orange Juice (from The Zested Orange)

Preparation

Preheat the oven to 400 F. Spray a 12-count mini-popover pan with non-stick baking spray. Set aside.

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.

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.

Cut 3 figs into quarters and cut the remaining 6 figs into 4 slices each.

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.

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.

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.

Cakes can be served warm or at room temperature, perhaps with a dollop of mascarpone cream and chopped walnuts.

Adapted from Suzie Sweet Tooth.

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