Almond & Fig Loaf | Recipe | Natalie Penny

Name: Almond & Fig Loaf | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Pre heat the oven to 170°C fan and line a loaf tin with parchment.; Whisk together all the wet ingredients in a large bowl.; Combine all the dry in another bowl and fold the dry into the wet, do not overmix.; Pour into the loaf tin and top with quartered or sliced figs and finish with the flaked almonds.; Place in the pre heated oven for 50-60mins, it may still have a slight wobble but will firm up once cooled.; Allow to cool completely before cutting.; Serve at room temp with suggested toppings.; Will keep in the fridge for a few days.

www.nataliepenny.com

‘As always this is another highly adaptable recipe, a cinch to make and so very delicious’. I will also take inspiration from another recipe I saw…

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Pre heat the oven to 170°C fan and line a loaf tin with parchment.
Whisk together all the wet ingredients in a large bowl.
Combine all the dry in another bowl and fold the dry into the wet, do not overmix.
Pour into the loaf tin and top with quartered or sliced figs and finish with the flaked almonds.
Place in the pre heated oven for 50-60mins, it may still have a slight wobble but will firm up once cooled.
Allow to cool completely before cutting.
Serve at room temp with suggested toppings.
Will keep in the fridge for a few days.