Cook: 40 minutes

Serves: 8 - 10

Instagram: denises_kitchen

Line a 1kg loaf tin with baking parchment.
Preheat oven to 180°C.
Soak figs in boiling water while you prepare the batter.
Mix chopped pistachio nuts, drained figs and honey, oil, and apple puree.
Stir in flour, cinnamon, almond essence, baking powder and salt until just combined until moist. Do not over mix.
Pour the batter into the baking tin and smooth the top with a spatula. Top with the toasted almonds.
Bake in the preheated oven for 40 minutes till a toothpick inserted comes out clean.
Remove it from the tin and when the cake cools down cut into thick slices.

This can also be made with gluten free flour

Ingredients

Name: Vegan date honey cake with figs
Prep time: 25 min
Cook time: 40 min
Yield: 8 - 10
Ingredients: 150g dried figs, stalk removed and roughly chopped 50g pistachios, roughly chopped 225g date honey (silan) 100ml vegetable oil 150ml apple puree 200g wholemeal plain flour (use the same amount of gluten-free flour) 1 tsp cinnamon 1 tsp almond essence 1 tsp baking powder ¼ tsp salt50g almonds (skin on) toasted

150g dried figs, stalk removed and roughly chopped

50g pistachios, roughly chopped

225g date honey (silan)

100ml vegetable oil

150ml apple puree

200g wholemeal plain flour (use the same amount of gluten-free flour)

1 tsp cinnamon

1 tsp almond essence

1 tsp baking powder

¼ tsp salt50g almonds (skin on) toasted