Pan de Higo (Spanish Fig Cake)

by Chef Mark Tafoya

Post image for Pan de Higo (Spanish Fig Cake)

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time. This is such a traditional and amazing recipe we haven’t given it our usual twist – we’re just presenting it in its delicious simplicity. Pan de higo travels well, and is perfect for a Spanish-themed picnic; pack along with chorizo, manchego or garrotxa cheese, some crusty bread, and a bottle of Spanish wine.

8 servings

Ingredients

1 pound dried figs
½ cup Marcona almonds
¼ teaspoon ground cloves
2 tablespoons sesame seeds
½ teaspoon anise seeds
Cinnamon, to taste
1 tablespoon honey
Brandy, as needed to bring the mix together

Equipment

Food processor

Preparation

Toast the almonds and grind them in the food processor, pulsing gently until the almonds are chopped, but stop before they turn to a paste. They should be of varying sizes.

Clean the dried figs, removing the stems, and mince them in the food processor.

Mix the almonds with the figs, the ground cloves, the sesame seeds, anise seeds and a dash of cinnamon, to taste. Add the honey and just enough brandy to hold the mixture together, mixing well to evenly distribute the seeds and the liquid.

Lightly flour a clean counter and form the cake into a loaf shape or log shape. Place the pan de higo in a container with a weighted plate on top to compress it, and let stand in a cool dry place for several days to dry it out.

Service

Slice the pan de higo and serve with slices of manchego cheese, or serve drizzled with honey. It’s also lovely with a glass of sherry.
Recipe and photo by Mark Tafoya

{ 1 comment… read it below or add one }

Mitchel Majera December 2, 2010 at 7:16 am

Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling what year though!) but moved around europe and lastly settled in Britain when I was 6. I dont remember much of the few years I was in spain, but the delicious smell of spanish food always seems to ring a bell in me or something. Funny, how I dont remember anything except the smells,isn’t it! I even found a whole internet site dedicated to spanish recipe, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your feed to my rss thing…

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