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Spices are a vital part of our food and life. This is a good cake to make during the Holiday season.įor many generations our families have been living in Calicut. You can serve this as it is or with Manchego cheese. Look at the source here to see how the single serving fig cakes were made. Add more brandy/wine/apple juice as needed.įorm the fig mixture into a loaf shape or use a muffin pan as a mold to form single fig cakes. The fig mixture will be crumbly but keep kneading until the ingredients are evenly incorporated. Knead until a smooth and pliant ball is formed. Mix the figs with the ground toasted almonds, seasme seeds, anise seeds, ground cloves and ground cinnamon.Īdd the honey and a few tablespoons of brandy/wine/apple juice to the figs mixture. Using a food processor, mince the stemmed figs until a rough paste is formed.
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Pulse gently until roughly chopped, keeping the almonds from turning into a paste. Toast the almonds in a dry skillet and grind in a food processor or spice grinder. Brandy is used not only for the flavor but also as a preservative in many cakes. This must surely altered the taste of the cake but I still enjoyed every bit of the cake. ***I don't drink any alcohol, so never have it at home. ** I didn't have anise seeds with me so I substituted fennel powder instead. Toast about 5 ounces of almond meal on a dry skillet briefly and use in place of the whole almonds. * Almond meal is a good substitute for the whole almonds. Pan de Higo has no flour, eggs or butter you don't even have to BAKE! Just pulse the figs in a food processor and add the spices and knead them together. Then I found the recipe for Pan de Higo - the Spanish Fig Cake. I found a number of recipes online but none appeared to be similar to the cake that I bought at the supermarket. So when I found this packet of figs in the fridge, I decided to give this fig cake a go.