A Taste of Babylonstoren: Gluten-Free Fig Cupcakes with Hazelnut and Rosemary

May 1, 2015

In the interest of fairness, we never compare apples and orangesespecially not to luscious figs. One of the last truly seasonal specialties, their honeyed taste is the summer treat we start longing for in May, as their early season approaches. While shooting our May Lookbook in South Africa, we roamed the historic Cape Dutch farm-hotel Babylonstoren and its living pantry of plants, i.e., the lush vineyards, orchards and gardens that fuel its restaurant. It was there that we found no less than eleven varieties of figs and began harvesting recipes for forthcoming figgy delights. The one we’re most excited about? This sweet-and-simple dessert, courtesy of Babylonstoren, which we plan on whipping up just about every chance we get.

WHAT YOU’LL NEED12 whole figs with leaves

½ tablespoon soft butter

2 cups hazelnut flour

½ cup 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

Preheat the oven to 350 degrees. Use the fresh fig leaves as cupcake holders: smear the leaves with soft butter, then use them to line a muffin tin, the buttered side facing up. Combine the last eight ingredients in a large bowl and mix. Spoon the hazelnut batter 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.

Photos & recipe by Babylonstoren.

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