Friday’s entertainment is pretty funny. That last part is a real scream.
It is totally unrelated to today’s recipe.
But, this is.
This artisanal fig cake is a specialty of Jaen in Andalusia, Spain. I went to a Bullfight in Jaen while on my honeymoon, but didn’t get to try this cake while I was there.
Then I saw it at our local supermarket, in the specialty cheese section. One taste, and it was instant Spanish Fig Cake love.
I searched around for a recipe to make my own and quite liked this one.
Serve the Fig Cake as part of a cheese board, a Tapas tray or as a savoury addition to afternoon tea. Muy bueno.
2 cups dried figs, stemmed and quartered
1/4 tsp ground cloves
1/2 tsp cinnamon (next time I would just use a tiny pinch)
1 Tbs honey
2/3 cup almonds, slivered, toasted
2 Tbs plus 1 tsp sherry, divided use
16 slices (¼-inch-thick )~ about 6 oz, Manchego cheese to serve
1. Place the figs in a food processor fitted with the steel blade and chop finely, pulsing for about 1 minute. Add the spices and honey and blend until combined, about 30 seconds, or until the mixture forms a ball. Add the almonds and process until coarsely chopped and combined with the figs, about 1 minute. Add 30 ml of the sherry and process until the mixture sticks together, about 1 minute.
2. Moisten your hands with 5 ml of sherry and shape fig mixture into a 13 by 8 cm log. Wrap in a 30 x 30 cm sheet of parchment paper, then plastic, and place in a 13 x 8 x 5 cm loaf pan, or another nonreactive container that will accommodate the fig mixture. Place a second loaf pan on top of the log to compress it into a firm cake, and allow to set for 2 days at room temperature.
3. Slice the cake into thin slices. Serve with slices of Manchego.
Recipe from Worlds Of Wonder Spain
Whatever your thoughts are on bullfighting, you would have to admit that the music is pretty fantastic.
Don Vincente & His Orchestra-España Cañí