Categories: Butter,eggs,Flour,Sugar,Tasty Soup

Espresso and fig cakes

January 23rd, 2012
    Ingredients
  • 2 tablespoons instant coffee
  • 100g softened butter, chopped
  • 1 cup caster sugar
  • 3 eggs
  • 300g (2 cups) self-raising flour, sifted
  • 150g finely chopped figs
  • cocoa, sifted, for dusting

Method
Preheat oven to 160°C. Combine the instant coffee with two tablespoons boiling water and stir until smooth. Set aside.
Place the butter and sugar in a large bowl and beat with hand beaters until light and creamy. Add the eggs gradually, beating between additions.
Fold the flour through the mixture, along with the coffee and figs. Divide the mixture between the holes of a greased 1/2 cup muffin pan. Cook for 20 minutes or until bakeed through. Stand in the pan for 5 minutes before transferring the cakes to a wire rack. Serve warm or cooled, dusted in cocoa.


via: tastysoup.info

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