Sweet to the taste, vitamin-packed and brimming with youth-preserving antioxidants – yes, we’re talking about the mighty fig! Born from one of the world’s oldest trees, the fig’s honeyed taste was so beloved by the Ancient Greeks that they banned its export. Luckily for us, that law was lifted and as their early season approaches, we’re looking forward to getting fig-obsessed. While shooting our May Lookbook in South Africa, we explored the historic Cape Dutch farm-hotel Babylonstoren and spotted eleven varieties of fig, all poised to sweeten up their menu. The recipe that caught our eye? These gluten free treats, baked in resourceful fig-leaf cupcake cases. Ready, steady, bake!
Photos & recipe by Babylonstoren
What you’ll need
- 12 whole figs with leaves
- ½ tablespoon soft butter
- 2 cups hazelnut flour
- ½ cups caster sugar
- 1 teaspoon rice flour
- 1 teaspoon corn flour
- 1 egg and 1 egg white
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped rosemary
- Pinch of salt
How it’s made
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Use fresh fig leaves as cupcake holders: line a muffin tin with leaves smeared with butter, with the smeared side facing up.
- Spoon the hazelnut mixture into the leaves until they are all a third full.
- Place a whole fig on top of each one.
- Bake for 35 minutes until golden brown.
- Allow to cool and serve with chocolate sauce, whipped cream, ice cream, or a dusting of powdered sugar.