Desserts
Fig and Nut Sweet Cakes
Ingredients
- - 250 g (2 cups) barley flour
- - 200 g (1 1/4 cups) dried figs, finely chopped
- - 80 g (2/3 cup) chopped almonds
- - 3 tablespoons honey
- - 3 tablespoons sesame oil
- - 100 ml (scant 1/2 cup) water
- - 1/2 teaspoon salt
Method
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Combine the barley flour and salt in a mixing bowl.
- Warm the honey and sesame oil together and stir into the flour with the water to form a firm dough.
- Fold in the chopped figs and almonds until evenly distributed.
- Shape into 8 small rounds and place on the prepared tray, flattening slightly.
- Bake for 18-20 minutes until firm and golden at the edges. Cool for 10 minutes before serving.
Native/Reconstructed Name: Benet en Djed (reconstructed; fig cake)
Cultural Background: Figs were among the most widely available fruits in ancient Egypt, both fresh in season and dried for storage,
and their sweetness made them a natural addition to festive baked goods. Combined with nuts, likely almonds
available through trade with the Levant, this cake would have been reserved for celebration rather than
everyday fare.
Tips:
– Barley flour dough is a little more crumbly than wheat — press the cakes together firmly when shaping.
– Toast the almonds lightly before chopping for a deeper flavor.
Variations:
– Substitute walnuts for almonds for a more locally sourced modern option.
– Add a pinch of ground cinnamon for a warmer, spiced version, using a spice available through ancient trade
– routes.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Best served at room temperature; no reheating needed.
Nutrition: Approx. 245 kcal, 5 g protein, 32 g carbohydrate, 11 g fat per serving.
FAQs:
Q: Were almonds native to Egypt?
A: Almonds were not native but were traded into Egypt from the wider Near East and used in higher-status
cooking.
Q: Can these cakes be made without nuts?
A: Yes, simply omit the almonds for a nut-free version closer to a plainer fig cake.