Have you ever tried Spanish fig cake? Also known as pan de higo, it is exceptional on a cheese plate or to give as a homemade gift. Learn how easy it is to make Spanish fig and almond cake.
A Few Comments on Pan de Higo
You will find several shapes of pan de higo, including a round cake that is then cut into wedges. Another shape, which is the one you will find below is that of a pressed log. Sometimes Spanish Fig Cake recipes use toasted almonds kept whole that is a pretty nutty reveal upon slicing. The recipe below is the pressed log.
You might even recipes that include hazelnuts and walnuts as well. We have a variation of this kind of pan de higo with a variety of nuts in our California Fig Nut Roll.
For the Pan de Higo, might we suggest using both Golden and Mission Dried Figs? This will not only add in both colors of figs, but their flavors too with the nutty delicate sweetness of Golden Figs combining with the earthy, deeper sweetness of Mission Figs.
How to Make Spanish Fig and Almond Cake (Pan de Higo)
First, remove the fig stems before cutting them into quarters. The food processor is your friend in this recipe. Adding the ingredients in stages into the food processor results in the best texture. If you don’t have a food processor, you could use a chef’s knife and cutting board for the figs—it will take longer, but it is feasible. For the almonds, we recommend swapping in toasted almond flour instead.
Into a food processor, process the figs until finely chopped. Then, add in the spices and honey, processing until combined. Add in the almonds to be coarsely chopped—combining with the figs. Finally, add in the sherry and process until the mixture sticks together.
Here’s a pro-tip: splash sherry onto your hands lightly—it will help you handle the fig paste and form the paste into a log. Wrap the Spanish fig and almond cake in parchment paper to then place in a loaf pan with a weight on top. That will then help compress it into a firm log-shaped cake. Leave it to compress for 1-2 days.
How to Serve the Spanish Fig and Almond Cake
Thinly slice the fig cake to serve alongside a Spanish Manchego cheese, or tiled on a cheeseplate—we like a mix of cow’s milk, sheep’s milk, and goat cheeses. The Spanish fig and almond cake makes a great gift. Wrap it up into parchment and tie with a ribbon.
Pan de Higo | Spanish Fig Cake
- 1 lb 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.