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 accompaniment to cheese & biscuits – especially Manchego, a Spanish cheese made with ewes’ milk – and a little glass of fino sherry!

Pan de Higo

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Ingredients

  

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

Instructions

 

• 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
  
• put the dried figs into a food processor and pulse a few times
• grind the anise seeds with a pestle & mortar
• 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
  
• using a spatula, fold in the other half of the almonds until they are evenly distributed into the mix
  
• 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)
  
• press down firmly compressing the mix as much as possible
• cover the top with cling film and leave for a few days before eating to allow the flavours to infuse
  
• Turn out onto a cheese board or plate and serve