To prepare the leaves: Fig leaves may be difficult to find, so you can use canned or fresh grape leaves. If using canned leaves, rinse and drain well. If using fresh leaves, blanch, cool and drain. If freezing the grape leaves for later use, roll into bundles and lightly tie with cotton string. Put the bundles in a plastic bag and store in the freezer on a baking sheet for later use. Defrost before using.

Preheat oven to 275°.

In a dry pan over medium heat, toast the almonds and hazelnuts for a few minutes. Roughly chop the nuts.

Place figs into a food processor and pulse to form a paste. Spoon the fig paste into a large bowl and combine with almonds, hazelnuts, sesame seeds, ground cloves and cinnamon. Add honey and sherry to the fig mixture. Knead until smooth and all ingredients are incorporated. Add more sherry as needed or according to taste.

Line a shallow 4½-inch diameter cake pan with leaves, overlapping them across the base and up the sides. (Allow enough overhang to fold leaves over fig mixture.) Press the fig mixture into the leaf-lined cake pans and press down to compact. Bake for 30 minutes, until the leaves are slightly crisp on top. Allow the cake to cool in the pan. Remove, wrap and store cake in a cool, dry location.