Fig Cakes

{
  "diet": "C",
  "name": "Fig Cakes",
  "page": 146,
  "type": "Ravenloft",
  "fluff": {
    "__prop": "recipeFluff",
    "images": [
      {
        "href": {
          "path": "recipes/HFFotM/115_NEWM_9781984861313_lay_art_r1.webp",
          "type": "internal"
        },
        "type": "image",
        "width": 1759,
        "credit": "Ray Kachatorian",
        "height": 1988
      }
    ],
    "entries": [
      "Fig cakes are an easily preserved pouch snack for explorers with a sweet tooth. A perfect fig cake is as much about the fig as it is about the lightly toasted and ground almonds that form this fruity confection's chewy base. While honeyed fig tarts were extremely popular in Calimshan on the planet Toril, it is believed that this unique dessert originally hailed from the desolate wastes of the Shadowfell. Developed by the elves native to the Plane of Shadow called the Shadar-Kai, these treats are sweet enough to be at home even in the dreamy Feywild. In addition to the sesame seeds and anise seeds, a strong brandy is often infused into the mix, to both sweeten and fortify these small pressed cakes. While fig cakes do not come cheap, they are, nonetheless, a proud (and delicious) reminder of the resourcefulness of the Shadar-Kai."
    ]
  },
  "makes": "6 cakes",
  "__prop": "recipe",
  "source": "HFFotM",
  "hasFluff": true,
  "miscTags": [
    "alcohol"
  ],
  "noteCook": [
    {
      "type": "entries",
      "entries": [
        {
          "name": "TIP:",
          "type": "entries",
          "source": "HFDoMM",
          "entries": [
            "Fig Cakes will keep in an airtight container at room temperature for up to 5 days."
          ]
        }
      ]
    }
  ],
  "dishTypes": [
    "sweet"
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup slivered almonds, lightly toasted ({@recipe Sour Cream-Walnut Cake|HFFotM|see Cook's Note, this page}) and cooled",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} ounces dried figs, quartered",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoons finely grated lemon zest",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon ground cinnamon",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon ground anise",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} small pinch kosher salt",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons brandy or cognac",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup sesame seeds, lightly toasted ({@recipe Sour Cream-Walnut Cake|HFFotM|see Cook's Note, this page}) and cooled",
      "amount1": 0.33
    }
  ],
  "instructions": [
    "In a food processor, pulse the almonds until fine but not pasty, about five 2-second pulses. Scrape the ground nuts into a medium bowl. Add the figs, lemon zest, cinnamon, anise, salt, and brandy to the food processor and process until very finely chopped and well blended, about 20 seconds, stopping to scrape down the sides as necessary. Add the ground almonds and pulse several times to incorporate them, about four 2-second pulses. Scrape the mixture into the medium bowl. Place the sesame seeds in a wide, shallow bowl.",
    "Roll scant ¼-cup portions of the mixture into six balls, gently pressing as you roll to help them cohere. Press gently with your fingers to flatten and shape the balls into ovals about 3 inches long, 2 inches wide, and ½ inch thick. Working with one oval at a time, place it in the sesame seeds, pressing gently to help the seeds adhere to the bottom. Place the cakes, sesame-side up, on a plate. Let rest to firm up and dry out slightly, for 1 hour before serving."
  ],
  "otherSources": [
    {
      "source": "HFDoMM"
    }
  ],
  "allergenGroups": [
    "nuts",
    "sesame",
    "sulphites"
  ],
  "hasFluffImages": true,
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "¾ cup slivered almonds, lightly toasted ({@recipe Sour Cream-Walnut Cake|HFFotM|see Cook's Note, this page}) and cooled",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "8 ounces dried figs, quartered",
      "amount1": 8
    },
    {
      "type": "ingredient",
      "entry": "1½ teaspoons finely grated lemon zest",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "¾ teaspoon ground cinnamon",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "¾ teaspoon ground anise",
      "amount1": 0.75
    },
    {
      "type": "ingredient",
      "entry": "1 small pinch kosher salt",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "3 tablespoons brandy or cognac",
      "amount1": 3
    },
    {
      "type": "ingredient",
      "entry": "⅓ cup sesame seeds, lightly toasted ({@recipe Sour Cream-Walnut Cake|HFFotM|see Cook's Note, this page}) and cooled",
      "amount1": 0.33
    }
  ]
}