Spanish Food and Recipes
Lea Hogg’s Blog
I am always left with the memory of where I got a first taste of something I really like that leaves an impression on me. I remember way back traveling from Malaga to Granada when I first came across this delicious fig ‘bread’ with flavours reminiscent of Arab sweets, in one of the villages on the Sierra Nevada. I have been making it ever since.
Like many, I adore a cheese platter and the addition of this moulded fig ‘bread’ that is flourless and wheat free makes an irresistible change to crackers or bread, especially paired with a strong cheese such as vintage cheddar and a glass of red wine. I also like to cut it up into small bite size squares and serve it with coffee instead of dessert.
It freezes well and I usually prepare a large batch and make a few extra moulds to store in the freezer as it also makes a great dinner gift to take to a host.
For the Pan de Higo, you will need:
150g whole brown almonds Read More