Yields one 5-inch round cake
Fig & Almond Cake
Ingredients
- 8 ounces dried black mission figs, stemmed and cut in half
- 1/4 cup raw almonds (preferably marcona, but I used regular almonds)
- 1/8 teaspoon cinnamon
- a sprinkle of water, if needed
Instructions
- Place the almonds in the food processor and pulse several times until they’re coarsely chopped. Add the figs and cinnamon and pulse again until the mixture comes together like a shaggy dough. If your figs are really dry they might need a sprinkle of water. Line a shallow dish about 5 inches in diameter with plastic wrap and press the fig and almond mixture firmly into the dish. Place a small, flat plate or a small dish with a flat bottom on top of the mixture and set a can on top to further compress the cake. Let sit uncovered at room temperature for a day or two to dry. Serve at room temperature with Spanish cheese, crusty gluten-free bread, and your favorite meats.
Notes
Make sure to verify that your deli meats are gluten-free.
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