Slightly Savory Pan de Higo
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Author Notes:
Nothing brightens up a holiday cheese platter like the Spanish fig cake known as “pan de higo.” I add just a touch of fresh thyme, use preserved lemon as well as fresh zest, use molasses instead of the traditional honey, and throw in some sour cherries and a few prunes to make it more interesting. I recommend using plum brandy in this, but feel free to use any fruit brandy, or a plain brandy, or even whiskey, if you like. Remember though, that this needs at least a few days to mellow before you serve it. Well wrapped, it will keep for at least a month. Serve thin slices with any cheese for a festive but elegant conclusion to any holiday dinner.
- AntoniaJames
Makes one mini loaf of pan de higo
- 8 ounces dried black mission figs, stems removed
- ¼ cup pitted prunes
- ¼ cup dried sour cherries
- ½ teaspoon fresh thyme leaves (You can also use rosemary . . .but use a bit less of it.)
- ½ teaspoon finely chopped preserved lemon (thoroughly rinsed)
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- ½ cup toasted almond slivers
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon lightly crushed anise seed (or more to taste)
- 1 tablespoon regular molasses
- 2 tablespoons plum brandy
- In a food processor, chop the figs by pulsing 10 or 12 times.
- Add all of the remaining ingredients except the brandy and process for 8 or 10 seconds, to combine well. Scrape down and pulse three or four more times.
- Remove the blade and sprinkle the brandy over the chopped fruits and nuts. Use the back of a small spoon or a sturdy spatula to incorporate the brandy.
- Line the two long sides and bottom of a mini loaf pan (4.5” x 2.5” x 1/5”) with parchment paper, creating a sling with enough paper left over to cover the top of loaf, once filled.
- Spoon the pan de higo into the loaf pan, pressing down hard. Fold the top edges of the parchment over the top. Sit a second, empty loaf pan on top. Put a couple of glass jars of jam, molasses or whatever else you have that’s fairly heavy into the top loaf pan.
- Allow to sit for at least two days. Remove the weights after two days and tightly wrap.
- Slice very thinly and serve with cheese. (I’ve been known to make tiny sandwiches with this, filled with fresh ricotta and jamon serrano.)
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Holiday Confection
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over 1 year ago nomnivorous
So excited! I riffed off of this recipe and made my own pan de higo. All the same ratios, but used figs, apricots, thyme, preserved lime, lemon & orange zest, orange blossom water, pomegranate molasses and pinot noir. I'm intrigued to see how it mellows out, because the pom molasses brings some intense tartness to the mix. It's pressing now!
over 1 year ago calendargirl
SallyCan brought this to the DC Food52 Cookbook launch party this afternoon --- it is wondrously complex and elemental all at once. A real gem. Thank you!
over 1 year ago SKK
Oh AJ, this looks divine. Saved and making this for sure.
over 1 year ago SallyCan
I can't wait to try this!
over 1 year ago healthierkitchen
Sally brought this to the DC food52 book party today and it is amazing! I can't wait to make it myself!
over 1 year ago healthierkitchen
Sally brought this to the DC food52 book party today and it is amazing! I can't wait to make it myself!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Wow, it sounds wonderful, and I love the savory side of it. Lorigoldsby, I had the very same thought.
over 1 year ago Bevi
Mmmm. This sounds just perfect for the end of a festive meal.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Wonderful, I can just taste this with some cheese. Amazing!
over 1 year ago lorigoldsby
This gives me a reason to make more preserved lemons!