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
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