Spanish Fig Cake Recipes

FRESH FIG AND RICOTTA CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
• Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

SPANISH FIG & ALMOND BALLS

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.

PAN DE HIGO

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!

SPANISH FIG CAKE

Steps:

• Equipment:cutting boardparing knifemeasuring cupsfood processorrubber spatulaserving plateTrim the stems off the figs with a paring knife. Put the almonds and walnuts in a food processor fitted with the S blade and process until coarsely chopped. Add the figs and process until the mixture sticks together. Transfer to a serving plate and form into a cake, 5 inches in diameter. Decorate the cake and plate with fresh berries before serving if desired. Covered with plastic wrap, Spanish Fig Cake will keep for 3 days in the refrigerator or 2 weeks in the freezer. Bring to room temperature before serving.Spanish Date Cake: Replace the figs with pitted medjool dates, unsoaked.