ReceptnaptárRecipes › Spanish & Portuguese › Dessert
Fig Bread (Pan de higo)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Cut the dried figs in half, place them on a baking sheet, and dry them in a low oven for a few minutes so they soften slightly and hold together well.
- Boil the almonds in water for 5 minutes so the brown skin comes off easily, then peel them and toast them in a dry pan.
- Coarsely chop the walnuts and mix them with the toasted almonds and anise seeds.
- Flour a small mold or cake pan (about 500 ml). Layer into it: first a layer of figs, then a layer of almond and walnut mixture, then figs again, and so on until the mold is full.
- Place a weight on top (for example a smaller, weighted dish) and bake in a low oven at about 100°C for 30-40 minutes, until the fig bread holds together.
- Leave it in the mold, under the weight, in a cool place for at least a day to set completely before slicing and serving.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Pan de higo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Date and nut ladoo (no added sugar) · Indian
- Date slices · Hungarian
- Sika psita me meli (honey thyme roasted figs with yogurt) · Greek
- No-bake walnut honey oat balls · Hungarian
- Kuglice od urmi i oraha (date, walnut and cocoa balls) · South Slavic
- Cardamom baked apples with yogurt · Indian
More spanish & portuguese ideas
- Crema catalana (Catalan burnt cream)
- Arroz con leche (Spanish rice pudding)
- Sangria (classic red wine)
- Turrón (Spanish almond nougat)
- Caipirinha (Brazilian lime and cachaça cocktail)
- Alfajores (Argentinian dulce de leche sandwich biscuits)
- Dulce de leche (South American caramelised milk spread)
- Mojito (Cuban mint and lime rum cocktail)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings