Spanish Fig Cake

Metric version of recipe

Yields 8 portions

Ingredient Amount
Dried figs, stemmed and quartered 2 cups
Cloves, ground ¼ tsp.
Cinnamon, ground ½ tsp.
Honey 1 Tbsp.
Almonds, slivered, toasted 2/3 cup
Sherry, divided use 2 Tbsp. plus 1 tsp.
Manchego, ¼-inch-thick slices, about 6 oz. 16 slices


  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 2 tablespoons of the sherry and process until the mixture sticks together, about 1 minute.
  2. Moisten your hands with 1 teaspoon of sherry and shape fig mixture into a 5- by 3-inch log. Wrap in a 12- by 12-inch sheet of parchment paper, then plastic, and place in a 5- by 3- by 2-inch 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 about ¼ inch thick. Serve with the slices of Manchego.

Additional tips

Recipe credit: Sondra Bernstein for Valley Fig Growers, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.

© 2018 The Culinary Institute of America