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Fig & Almond Cake
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Yield: a 5" round cake
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| 8 ounces | black mission figs - dried, stemmed and cut in half |
| 1/4 cup | raw almonds, (preferably marcona, but regular almonds work too) |
| 1/8 teaspoon | cinnamon |
| a sprinkle | water, if needed |
Place the almonds in the food processor and pulse several times until they're coarsely chopped. Add the figs and cinnamon and pulse again until the mixture comes together like a shaggy dough. If your figs are really dry they might need a sprinkle of water. Line a shallow dish about 5 inches in diameter with plastic wrap and press the fig and almond mixture firmly into the dish. Place a small, flat plate or a small dish with a flat bottom on top of the mixture and set a can on top to further compress the cake. Let sit uncovered at room temperature for a day or two to dry. Serve at room temperature with Spanish cheese, crusty gluten-free bread, and your favorite meats.
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