Grease and line a deep sided 8" diameter cake tin – or a 1lb loaf tin. Pre-heat the oven to 160C fan assisted (175 without)

Place figs and water in a small saucepan and simmer until most of the water is absorbed – there should just be a bit of moisture left in the bottom.

Blitz the figs in a food processor until they form a coarse paste. Add ground almonds and process again till damp crumbs form. Add walnuts and process again briefly until they are coarsely chopped. Set aside.

In a mixing bowl beat the eggs with an electric hand whisk until frothy. Still beating, slowly drizzle in the oil in a thin stream and continue beating until the eggs are pale, thick and doubled in volume.

Sprinkle bicarb and vinegar over the eggs and beat briefly to distribute evenly.

Tip nut mix onto the eggs and fold in thoroughly with a metal spoon until the nuts are evenly distributed – there will still be quite a lot of egg apparent, but don't worry.

Scrape into the prepared tin and bake for 20 minutes – or until firm to the touch and a skewer comes out clean. Give the loaf more time to bake and maybe turn the temperature down if it browns too fast. Cool on a rack and store in an airtight container in a cool place for up to three days – or slice and freeze for up to two weeks.

naomi

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Source: Naomi Devlin

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Tags: fig, sugar free, teatime