Name: Fig and walnut loaf
Prep time: 50 min
Cook time: 75 min
Total time: 125 min
Yield: 1
Ingredients: 225g plain flour; 4.00 gm baking powder; 1 tsp ground allspice; 4 eggs, at room temperature; 160ml olive oil; 80ml treacle; 250g pkt raisins, chopped; 200g pkt dried apricots, chopped; 375g pkt dried figs, chopped; 90g walnut

Fig and walnut loaf

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Prep Time:
50 minutes

Cook Time:
75 minutes

Total Time:
125 minutes

Fruit and nut loaf, ideal for afternoon tea.

Ingredients:

225g plain flour
4.00 gm baking powder
1 tsp ground allspice
4 eggs, at room temperature
160ml olive oil
80ml treacle
250g pkt raisins, chopped
200g pkt dried apricots, chopped
375g pkt dried figs, chopped
90g walnut

Instructions:

Preheat your oven to 150°C. Grease a 7.5cm x 20cm x 10cm loaf pan and line the base with overhanging non-stick baking paper.
In a large bowl, sift together the flour, baking powder, and allspice. In a separate bowl, whisk together the eggs, olive oil, and treacle. Combine the wet ingredients with the flour mixture until well mixed. Stir in the raisins, apricots, figs, and walnuts.
Transfer mixture into the pan and press down using the back of a spoon. Bake for 1-1 1/4 hours or until a skewer comes out clean, covering with foil if loaf browns too much.
Let the loaf cool in the pan for 30 minutes, then transfer to a wire rack to cool completely. Wrap the loaf in plastic wrap, followed by foil, and set aside for at least 2 days before using.
Thinly slice before presentation.

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