Cakes & Bakes: Pan de Higo

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home made pan de higo with Manchego cheese

After the Christmas period we always have a load of festive food that remains to be consumed; dates, dried figs, nuts, cheese and alcohol. Pan de higo, a Spanish cake that requires no eggs, flour or baking is a great way to make use of some of these ingredients. It’s traditionally made with figs, almonds, brandy and spices and is an excellent accompanyment to cheese & biscuits – especially Manchego, a Spanish cheese made with ewes’ milk – and a little glass of fino sherry!

Cakes & Bakes: Pan de Higo

Yield: makes one 10cm round cake

Cakes & Bakes: Pan de Higo


  • 250g dried figs
  • 60g flaked almonds
  • 3 or 4 anise seeds
  • 1tbs sesame seeds
  • ¼tsp cinnamon
  • ⅛tsp all spice
  • 1tbs honey
  • 1tbs brandy


  1. put the flaked almonds on a shallow tray and cook for about 5 minutes until lightly toasted, shaking once or twice during that time to ensure they're evenly done. Allow to cool
  2. put the dried figs into a food processor and pulse a few times
  3. grind the anise seeds with a pestle & mortar
  4. add the ground anise seeds, sesame seeds, cinnamon, all spice, honey, brandy and half the almonds to the dried figs and pulse again until blended
  5. using a spatula, fold in the other half of the almonds until they are evenly distributed into the mix
  6. line a 10cm springform mini cake tin with cling film (Saran wrap) before adding the mix (I used a couple of Le Creuset heart ramekins)
  7. press down firmly compressing the mix as much as possible
  8. cover the top with clig film and leave for a few days before eating to allow the flavours to infuse
  9. Turn out onto a cheese board or plate and serve

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  • What a great recipe and it requires no baking, how great is that? Also, I love deserts with flaked almonds so this one I will have to definitely try! Thanks for providing the recipe!