50 g caster sugar

150 g unsalted softened vegan butter

250g ground almonds

100 ml aquafaba

zest of half an orange

4 fresh figs

30 g flaked almonds

100 g shredless marmalade

Preheat the oven to 180 °C/160 °C fan/Gas mark 4/356 °F.

Generously grease a 12-hole muffin tin with softened vegan butter.

In a bowl, cream the caster sugar with the softened vegan butter until it is pale and fluffy.

Whisk up the aquafaba until it starts to turn slightly opaque, but not until it becomes totally white.

Beat the aquafaba into the creamed mixture until thoroughly combined.

Gently mix the ground almonds and orange zest into the aforementioned mixture.

Equally spoon the cake batter into the muffin holes, smoothing out the top with the back of a spoon.

Slice the figs into 1cm slices and lay on the top of the batter.

Sprinkle a few flaked almonds over the top of each cake.

Bake the cakes for 20-25 minutes until golden brown round the edges and firm to the touch.

Remove the cakes from the oven and leave to cool completely in the tins.

Once cooled, run a small knife round the edge of each cake to release them from the tins.

Heat the marmalade in the microwave or in a small saucepan until runny and bubbling.

Use a pastry brush to glaze the top of each cake with the warm marmalade.