Sticky Figgy Loaf Cake

Preheat the oven to 150C.

Grease the ends of a 1lb loaf pan and line across the long side with parchment paper – cut this to fit with a 1-2 inch overhang.

Cut the figs and dates into quarters and place in a small bowl. Cover with hot water to soak for 15 minutes.

Place the chestnut flour, ground almonds, cinnamon, allspice, ginger and bicarbonate of soda in a food processor. Process to mix well. Transfer to a bowl.

Drain the water from the soaked figs and dates and add them to the food processor. Pulse to process to a thick paste. It will still have some texture at this stage and we have to finish it yet. Add the almond butter, lemon juice and vanilla and pulse again to get more of a smooth paste. Then add the butter and combine well again. Next add the eggs and pulse to create a thick mixture.

Transfer this to a large bowl. Then add a third of the dry ingredients to the bowl and fold in, add in a third of the milk until just combined. Repeat twice more.

Spoon and spread the batter into the loaf pan evenly.

Bake for 45-50 minutes on a medium to low shelf. Check at 40 minutes to see if it’s still really wet. Note it will be more sticky than a regular flour loaf. It may also develop some cracks – loaf cakes tend to do that! But don’t worry you can gently push back down once fully baked and it will settle after cooling too.

Once baked allow to cool in the pan for 15 minutes and using a pallet knife gently loosen the unlined ends. Lift from the pan and allow to fully cool on a wire rack. Allow 45 minutes minimum before topping with the frosting.

To make the frosting add the creme fraiche and honey to a bowl and whisk with an electric whisk or by hand to get a thick consistency. Spread onto the loaf evenly.

Slice the figs to around 1/2 cm thick and lay on the top. Finally sprinkle over the flaked almonds.