Spanish Fig Cake

[Guest guest]

Spanish Fig Cake

 

1 pound Mission or Golden figs

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 tablespoon honey

2/3 cup toasted slivered almonds

2 tablespoons 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 to 2 days. Serve

thinly sliced with Manchego cheese, if desired.

Yields 1 cake.