½ tsp eachground cinnamon and finely grated nutmeg
Finely grated rindof 1 lemon
50 mlextra-virgin olive oil
2 tbspfine fresh breadcrumbs
For dusting:Dutch-process cocoa
Combine figs, raisins and enough warm water to cover generously in a bowl and stand overnight to soften.
Preheat oven to 180C. Drain fig mixture, squeeze out excess water and coarsely chop figs. Combine figs and raisins in a bowl with nuts, chocolate, cedro, honey, sugar, spices and lemon rind. Stir in olive oil, then breadcrumbs, and spoon into a 20cm-square cake tin lined with baking paper. Bake until golden (25-30 minutes), then refrigerate until cool and firm (2-3 hours). Remove from tin, dust with cocoa, cut into fingers and serve. Frustingo will keep in an airtight container for 2 weeks.
Note Cedro, the glacé fruit of the citron tree, is available from Simon Johnson, David Jones and select delicatessens. If it's unavailable, substitute candied orange peel or candied lemon peel.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.