Spanish · Dessert
Spanish Fig and Walnut Bars
A rustic Spanish-inspired bar built on the classic pairing of fresh figs and walnuts, warmed through with cinnamon and a whisper of orange zest, baked into a dense, fudgy square with a honey-brown-sugar backbone.
$1
15 minsPrep
23 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
272Calories
4.4gProtein
18.1gFat
26gCarbs
16.8gSugar
2.1gFiber
384mgSodium
50mgChol
6.6gSat Fat
151mgPotassium
52mgCalcium
1.2mgIron
0.1mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Dry Amontillado Sherry
local
Café con Leche
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Melt the butter and let cool slightly, then whisk together with the brown sugar and honey until glossy.
3
Beat in the egg, then stir in the orange zest.
4
In a separate bowl, whisk the all-purpose flour, almond flour, cinnamon, baking powder and salt together.
5
Fold the dry ingredients into the wet mixture until just combined, then fold through the chopped figs and toasted walnuts.
6
Scrape the batter into the prepared tin and spread level with a spatula.
7
Bake for 22-24 minutes until the top is set and a skewer comes out with a few moist crumbs.
8
Cool in the tin on a wire rack for at least 15 minutes before lifting out using the paper overhang.
9
Slice into 2 squares once fully cooled to allow the crumb to firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Fig Fresh, chopped
- 18g18g Walnut, chopped, toasted
- 22g22g Butter, melted
- 20g20g Brown Sugar
- 10g10g Honey
- 14g14g Egg, beaten
- 16g16g All Purpose Flour
- 10g10g Almond Flour
- 1g1g Cinnamon Ground
- 2g2g Baking Powder
- 1g1g Salt
- 4g4g Orange, zested
