Pan de Higo (Spanish Fig and Almond Cake)

Instructions

1. Heat the oven to 350 F (175 C). Toast the almonds on a sheet pan for 8 to 10 minutes until fragrant and light golden, then cool and chop them coarsely.
2. Snip the hard stems off the figs and quarter them. If they feel dry and leathery, cover with hot water for 5 minutes and drain well.
3. Pulse the figs in a food processor with the honey, cinnamon and cloves until they form a thick, sticky paste with a few small pieces left.
4. Add the almonds and pulse just 3 or 4 times so they stay in coarse bits.
5. Add the sherry and pulse until the mixture clumps and holds together when pinched.
6. Dampen your hands with water and shape the mixture into a tight log about 7 inches (18 cm) long, or press it into a parchment-lined small loaf pan.
7. Wrap tightly in parchment, set it in a loaf pan and weigh it down with a couple of cans. Refrigerate for 24 to 48 hours so it compresses and sets.
8. Unwrap and slice thin with a sharp knife wiped between cuts.