An artisanal Spanish cake made with just whole Pajarero Figs, Marcona almonds, hazelnuts, and walnuts. It takes about 500-600 figs to form one 5 kg cake and workers de-stem them by hand. The figs, native to Spain, are soft and juicy, and the nuts add a satisfying crunch to each bite. Each cake is formed by pressing layers of fruit and nuts together, with no additives or preservatives. Excellent paired with cheese, eaten as dessert, or as an energy-boosting snack.
|ALLERGEN INFO||Tree Nuts|
|SHELF LIFE||Min. 7 months|
|FLAVOR||Ripe and juicy whole figs combined with the buttery crunch of Marcona almonds.|
|INGREDIENTS||Pajarero Figs, Marcona Almonds|
|DESCRIPTION||While many imported fig cakes are made from a puree of stems, figs and other spices mashed into a bread, our Mitica® Fig Almond Cakes start with whole Pajarero figs. The Pajarero is grown in Spain, which has been cultivating these special figs since the Arabic invasion. An integral part of Spanish cuisine, the Pajarero fig is smaller and sweeter than other varieties and has a thin, delicate skin that allows the flavor of the fruit to shine through. Family-owned farms cultivate the figs, which are destemmed by hand and then carefully combined with the prized Marcona almond to make this delicious fruit cake.|
|SERVING REC||Excellent paired with any number of cheeses and a glass of sherry. Or enjoy by the slice with an espresso.|