Honey Fig Cakes with Toasted Pine Nuts

Honey-glazed wheat cakes hold halved fresh figs and a scatter of toasted pine nuts, brightened with dried mint. In the spirit of Broth Behind the Marble, they recall a sweet finish after standing meals at Pompeii's street counters.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4g fiber

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Ingredients

• 8, halved fresh figs
• 1.5 cups soft wheat flour
• 0.5 cup honey
• 0.5 cup pine nuts
• 0.25 cup olive oil
• 1 tsp dried mint
• 0.25 tsp salt
• 0.75 cup water

Instructions

1. 1Toast the pine nuts in a dry skillet over medium heat until fragrant, about 3 minutes, then set aside.
2. 2Mix the flour, dried mint and salt in a bowl, then stir in olive oil, half the honey and water until a thick batter forms.
3. 3Spoon the batter into four small oiled baking pans or ramekins and press halved figs gently into the top.
4. 4Bake at 375°F for 18 minutes until the cakes are set and lightly golden.
5. 5Drizzle the warm cakes with remaining honey and scatter toasted pine nuts over each before serving.