Serves: 6
Total Calories: 142
Yield: One 5-inch Cake

3/4 cup dried black Mission or calimyrna fig, unsoaked
1/2 cup almonds, unsoaked
1/4 cup walnuts, unsoaked
1/2 cup fresh berries (blueberries, blackberries, raspberries or a combination; optional)

Equipment:
cutting board
paring knife
measuring cups
food processor
rubber spatula
serving plate

Trim the stems off the figs with a paring knife. Put the almonds and walnuts in a food processor fitted with the S blade and process until coarsely chopped. Add the figs and process until the mixture sticks together. Transfer to a serving plate and form into a cake, 5 inches in diameter. Decorate the cake and plate with fresh berries before serving if desired. Covered with plastic wrap, Spanish Fig Cake will keep for 3 days in the refrigerator or 2 weeks in the freezer. Bring to room temperature before serving.

Spanish Date Cake: Replace the figs with pitted medjool dates, unsoaked.

Nutritional Facts:

Serves: 6
Total Calories: 142
Calories from Fat: 83

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
walnut-raisin cake
apple crumb cake
spanish fig cake
flourless chocolate cake
not peanut butter cookies
almond cookies
almond flour
chocolate chip cookie dough
brownies