In Spain, they might call this "fig bread." Originating from the Middle East centuries ago, sweet treats like this fig cake are as much a part of Spain's gastronomic identity as Jamón Serrano or piquillo pimientos.
From Valencia, this fig and almond cake is made from pajarero figs and Marcona almonds. Pressed till it's about 3/4 inch thick, it's dense, sweet, not at all bitter.
Slice and enjoy alongside a sliver of well aged Manchego, or chop it up for salads or ice cream. Or do they like do in Spain and have some as a snack alongside a small cup of black coffee.
Zingerman's Food Tours is visiting Spain in October 2014. Join us for a behind the scenes journey to traditional food makers like this.