‘This traditional Spanish recipe allows you to recreate these delicious ‘cakes’ that are a specialty of Jaén, Andalusia, using dried figs. A classic recipe, perfect for gifting at Christmas, Pan di Higo is traditionally served in slices on a cheeseboard with Manchego. However, in beautiful Dorset, we are spoilt for choice with local cheeses. The Book & Bucket Cheese Company’s Wordsworth makes a fantastic substitute.’ – Lizzie
Ingredients
- 250g dried figs
- 75g hazelnuts
- 75g almonds
- 1/4 tsp each black pepper, ground cinnamon and cloves
- 1 tsp sugar
- 1/2 lemon zested
- 50g dark chocolate, melted
- 2 tbsp brandy
Method
- Remove the stems from the figs, cut in half and put in a food processor. Add the nuts, spices, sugar and zest and process until combined.
- Add the dark chocolate and brandy, and blitz until the mixture comes together.
- Cut the mix into four pieces and, with damp hands, form the pieces into logs. Cover loosely with parchment and leave to rest in a cool dry place for 24 hours.
- Wrap the logs and tie up with ribbon.
- Buen apetito!
Lizzie Crow is a familiar face at just about every food event in the county, better known to most as Lizzie Baking Bird. From her tiny bakery in west Dorset, Lizzie creates an impressive range of sweet and savoury bakes, which you’ll find at Poundbury and Wimborne Farmers’ Markets, Bridport Market, and across the county’s food festivals and agricultural shows. Passionate about supporting local producers, she sources ingredients as close to home as possible. A member of the Guild of Food Writers, Lizzie has won numerous Great Taste Awards for her exceptional bakes. Find her on lizziebakingbird.co.uk
