Fig Cake: An Alternative To Energy Bars

In Spain we have the fortune of having an Arab tradition still very present in the way of preparing food - especially in Andalusia - and specially preserved in sweets; and I say that we have the fortune because sweets of Arab origin do not use fats of animal origin in their preparation but of vegetable origin, especially nuts, while other traditional sweets of non-Arab origin usually are elaborated with lard.

Fig cake is a typical product of the province of Malaga (Spain), especially the town of Coin, and the Region of Murcia. It is a peasant recipe made from dried figs, almonds, cinnamon, cloves, and matalahúva, which allowed families to take advantage of the abundant production of figs more durable. Probably of Arab origin, it is marketed in small round baskets.

This traditional and super simple recipe is not only a good idea to prepare at Christmas or during the winter, but it is also a very fast and tasty alternative to energy bars during all year, 100% healthy and loaded with nutrients. Fig cake is suitable for those who usually have a significant physical wear and need more energy, such as athletes.

Figs are a rich fiber food which helps the intestinal transit, it also contains a lot of minerals -especially magnesium, calcium and iron- and vitamins A, B1 and C. They also contain many carbohydrates, this makes them a very energetic food: 260 Kcal every 100 gr, about six or seven figs. So if you lead a sedentary life, better eat it in moderation.

The fig cake can be included in your diet as a snack, as part of breakfast, or served as a dessert accompanied by juicy or dehydrated fresh fruit such as orange and cherries. Accompanied with cheese you will have a counterpoint that no one will resist.

Preparation time 10 min. Cooking time: no need. Ready in: 6-8 h.

For 1 fig cake of 1/2 kg:

Ingredients:

- 300 grams of dried figs, remove tails and cut in quarters

- 50 gr of peeled walnuts

- 100 gr of raw peeled almonds

 - 2 cups of water (filtered)

- 1 C. small of botanical seeds

- 3 spoonfuls of anise

- 1/2 spoonful of cinnamon

- 1 tangerine skin

Firstly, combine the water with the figs cut in a bowl and let hydrate for about 30 minutes. After 30 minutes, discard the water and combine with the rest of the ingredients. Mix well with a wooden spoon until you get a consistent dough. Place in a circular mold about 20 cm in diameter and press the dough so that the fig bread is well pressed if the mold is flexible or detachable ring will be much easier to unmold. Unmold gently and dehydrate for about 6-8 hours at 40 ° C to get a consistent fig cake.

If you want, you can also eat the fig cake instantly without destroying, although you can not save it for another day if you choose that option. The texture is softer and the taste is the same.

For faster dehydration, you can dehydrate the fig cake for 2 hours, cut into triangular portions and then dehydrate during 4-6 hours more. This way you assure yourself that it is well dehydrated and you will be able to keep your fig cake without being damaged by excessive humidity for a longer time.