Fig Almond Cake (Pan de Higo)

Fig Almond Cake (Pan de Higo)

from Ellen's kitchen, with thanks to

  • 1 lb dried Smyrna fig quarters (or chop whole figs into quarters after removing stems)
  • 1/2 cup Marcona almonds
  • 1 tbs honey

  •  in a microwaveable bowl, and heat on high for 60 to 90 seconds.
  • almonds and honey with figs thoroughly.
  • small cake pan or loaf pan with plastic wrap.  (It is ideal if you have two containers that nest into each other to maximize the pressure that can be applied to the Fig Almond Cake.) Press the mixture into the lined container, and cover with another sheet of plastic wrap, essentially encasing the fig mixture in plastic.  Press down on the plastic-covered fig mixture with your hand to make surface relatively uniform.   Top with nesting container, and use body weight to uniformly compress the cake.    Place weights on top of nested containers.  (We have been using a 20 lb weight from the gym to press our cake!)
  • sit for at least 2-3 days, checking to make sure that compression is going well.  Add or move weights, as needed.
  • the Fig Almond Cake, slice and eat.  It should last at room temperature for several weeks in an airtight container.


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