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Espresso and fig cakes
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Indulge in these delicious fig and espresso cakes for a sweet treat.
Ingredients:
  • 40.00 ml instant coffee
  • 100g softened butter, chopped
  • 215.00 gm caster sugar
  • 3 eggs
  • 300g (2 cups) self-raising flour, sifted
  • 150g finely chopped figs
  • Cocoa, sifted, for dusting
Instructions:
  • Preheat oven to 160°C. Mix instant coffee with 2 tablespoons of boiling water until smooth. Set aside.
  • In a large bowl, combine butter and sugar, then beat with hand beaters until light and creamy. Gradually add the eggs, beating between each addition.
  • Gently incorporate the flour, coffee, and figs into the mixture. Spoon the batter into a greased 1/2 cup muffin pan. Bake for 20 minutes or until done. Let sit in the pan for 5 minutes before moving the cakes to a wire rack. Enjoy warm or cooled, dusted with cocoa.

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