Spanish Fig Cake
Servings 1 cake
- 1 lb Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tbsp honey
- 2/3 cup slivered almonds toasted
- 2 tbsp sherry
- 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.
- 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.