Pan De Higo Spanish Fig Cake Recipes
PAN DE HIGO
Traditional Spanish fig "cake" which is actually a dense, flourless concoction. Sticky, sweet and rich. Serve with Manchego cheese for a savory combination or with espresso for dessert.
Provided by QOU4LIFE
Categories Dessert
Time P7DT30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop almonds coarsely. Process figs almost to a puree. With your hands, combine figs, almonds, honey and port until it all holds together. At this point, you can press the mixture into a pan and weight it down or form into small balls. Let sit for one week. Keeps a long time wrapped at room temperature
- N.B.: Some recipes call for the addition of other dried fruits, such as apricots or cranberries. You may also add cinnamon and anise seed(ground) as flavorings. Some recipes call for rolling the prepared balls in sesame seeds. Do what pleases you! ¡Buen provecho!
Nutrition Facts : Calories 124.9, Fat 4.7, SaturatedFat 0.4, Sodium 32, Carbohydrate 20.3, Fiber 3.4, Sugar 14.8, Protein 2.7
SPANISH FIG & ALMOND BALLS
A festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese and a drizzle of honey
Provided by Good Food team
Categories Snacks
Time 20m
Yield Makes 6 balls
Number Of Ingredients 8
Steps:
- Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl. Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
- Divide the mixture into 6 and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging. Will keep in a cool place for 2 months.
Nutrition Facts : Calories 306 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.05 milligram of sodium
PAN DE HIGO (SPANISH FIG CAKE)
Steps:
- 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.
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