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Mini Fig Cottage Cheese Cakes

These Mini Fig Cottage Cheese Cakes are the perfect blend of creamy, fruity, and subtly sweet — an elegant yet healthy dessert for any occasion. Made with protein-rich cottage cheese and naturally gluten-free polenta, they’re light, nourishing and very simple to prepare. Each mini cake is topped with juicy figs and brushed with a fragrant honey and orange (or rose water) glaze, giving them a delicate Mediterranean flair. Serve them warm or chilled with a spoonful of Greek yogurt drizzled with honey, a sprinkle of chopped nuts, or even a scoop of vanilla ice cream for an indulgent finish. Tips & Variations
  • Flavour twist: Add a pinch of cardamom or orange zest for extra aroma.
  • Make ahead: These mini cakes keep well in the fridge for up to 2 days. Serve cold or reheat gently before serving.
  • Vegan version: Use vegan cottage cheese or blended silken tofu, and replace honey with agave or date syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g cottage cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 Tbsp fine polenta cornmeal
  • 3 Tbsp honey or date/agave syrup for a vegan option
  • 2 Tbsp orange juice or rose water
  • 4 fresh figs
  • To serve:
  • Fresh mint leaves
  • Chopped pistachios walnuts or other nuts
  • Greek yogurt mixed with honey or vanilla ice cream

Method
 

  1. In a medium bowl, mix the cottage cheese with the egg and vanilla extract until smooth. Add the polenta and one Tbsp of honey, stirring gently until combined.
  2. Divide the mixture evenly between two small silicone moulds or ramekins.
  3. Slice the figs thinly and arrange them neatly on top of each cake, slightly overlapping each other.
  4. Combine the remaining honey with the orange juice or rose water. Brush the tops of the cakes with this glaze.
  5. Air fryer: Bake at 180°C (356°F) for 15–18 minutes, until golden on top and just set in the centre.
  6. Oven: Preheat to 180°C (fan 160°C) and bake for about 20 minutes, until golden and firm.
  7. Allow the cakes to cool slightly in their moulds, then carefully remove them. Brush the tops again with the leftover honey mixture and let them cool to room temperature.
  8. Garnish with mint leaves and chopped nuts.