Here’s my take on Pan De Higo, aka Spanish Fig Cake! This is a simple recipe to add some sweetness and autumnal spice to your cheese plates. Fig cake pairs beautifully with a variety of cheese. Try it with an aged manchego, sharp cheddar or a soft ripened goat cheese. —Marissa Mullen
Test Kitchen Notes
Recipe by Marissa Mullen, Food52's Resident Cheese Plater —The Editors
2 Fig Cakes
Dried Figs (I used black mission figs)
Almonds (Unsalted and Raw, or Toasted)
In This Recipe
In a food processor, combine the figs, dates, almonds, vanilla extract and cold water. Blend in a food processor until combined. You may need to pause in-between pulses to scrape some of the mixture from the sides of the food processor.
Once you reach a thick, sticky consistency, add the honey and continue to blend. No need to blend until smooth, there should be visible pieces of almonds in the mixture.
Transfer to wax paper and mold into two cakes. Top with nuts of your choice.
Set in the refrigerator for an hour to harden before serving.
Cut into small wedges and serve with your favorite cheeses!
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.