Dense Fig Cake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
25 good quality, dried figs (I liked Kalamata figs)25 apricot kernels or almonds¼ cup honey2 tablespoons - melted, hot ghee or sub butter2 tablespoons - rose water
Finely chop figs. Place them in a food processor, add honey and process until figs are smooth. Add the butter/ghee and rose water (acts as lubricants) in-between for easy grinding. A powerful food processor is essential for smooth end product.
Remove and divide the fig paste into two equal portions. Mold each into a ball and flatten using hands or rolling pin into equal sized rounds of one inch thickness. Place almonds in rows on one round. Place the second round on top of it. Press them together like sandwich. If the cake is too sticky, few hours of refrigeration helps to firm it up. Cut and serve.
Nutritional information is for 16 pieces (8 in each cake). Serving suggestion: with cheese and wine at end of meal.
Number of Servings: 16
Recipe submitted by SparkPeople user YSKINNY.
Remove and divide the fig paste into two equal portions. Mold each into a ball and flatten using hands or rolling pin into equal sized rounds of one inch thickness. Place almonds in rows on one round. Place the second round on top of it. Press them together like sandwich. If the cake is too sticky, few hours of refrigeration helps to firm it up. Cut and serve.
Nutritional information is for 16 pieces (8 in each cake). Serving suggestion: with cheese and wine at end of meal.
Number of Servings: 16
Recipe submitted by SparkPeople user YSKINNY.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 2.7 g
- Cholesterol: 4.0 mg
- Sodium: 3.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.1 g
- Protein: 1.4 g