Recipe: Savoury Fig Cakes
250g plain flour
2 tsp baking powder
½ tsp salt
½ tsp ground black pepper
2 large eggs
150g unsalted butter, melted and cooled
2 tbsp finely chopped fresh rosemary, plus extra sprigs for decorating
100g goat cheese, cubed
3 ripe figs, quartered
1 Preheat the oven to 180C. Place 8 muffin cases on a baking tray.
2 Sift the flour, baking powder, salt and pepper in a bowl and stir to combine.
3 In a separate bowl, whisk together the eggs, milk and butter. Gradually add the egg mixture to the flour mixture, whisking until just combined, then add the chopped rosemary.
4 Divide the batter between the muffin cases until each case is half full. Press the goat cheese and figs into the top of each cake.
5 Bake in the oven for 20 minutes, or until a skewer inserted into one of the cakes comes out clean.
6 Cool on a wire rack. Once cool, decorate with the extra sprigs of rosemary. Serve at room temperature.