Fig bread is a traditional Christmas item, typical in the Malaga and Murcia regions. It is a recipe of country origin, that used to be a way of preserving the large amounts of fruit that came from the fig trees. So as not to waste the figs, they were dried and spices, sugar and nuts were added to them. The result is this delicious cake, which is usually eaten at this time of year.
We’ve made it with Frutos del Sol blanched almonds and walnuts and added our own personal touch by replacing the milk with Amandín Tigernut Horchata. We’re sure you won’t be disappointed, and you’ll delight your whole family at the next get-together. Want to give it a try?
- 50º g dried figs
- 50 g Frutos del Sol walnuts
- 100 g Frutos del Sol blanched almonds
- 100 g flour
- 5 c/g tablespoons of Amandín Organic Tigernut Horchata
- 1 small glass of anis
Chop up the dried figs, and chop the almonds and walnuts finely. Put it all into a bowl.
Add the flour and mix well. Add the anis and the milk and mix it again.
Grease a mould with margarine and pour the mixture in. Cover it with foil and bake it for 30 minutes at 160ºC.