Valley Fig Growers

Spanish Fig Cake

Makes one cake (about 20 thin slices)


1 pound Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1/4 teaspoon ground cloves 

1/2 teaspoon ground cinnamon 

1 tablespoon honey 

2/3 cup toasted slivered almonds 

2 tablespoons sherry  


  1. Remove fig stems and cut figs into quarters. Process figs in bowl of food processor until finely chopped. Add spices and honey. Process until combined. Add almonds. Continue processing until almonds are coarsely chopped and combined with figs. Add sherry and process until mixture sticks together.
  2. Lightly coat hands with sherry and form fig mixture into log. Wrap in parchment paper and place in loaf pan or other container with weight on top to compress into firm log-shaped cake, about 1-2 days. Serve thinly sliced with Manchego cheese, if desired. Makes one cake.


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Nutrition Information

amount per serving

  • Calories 84
  • % Calories from Fat18%
  • Fat 2
  • Cholesterol 0
  • Protein 1
  • Carbohydrates 16
  • Fiber 3
  • Iron 1
  • Sodium 17
  • Calcium 42
  • Potassium 156