Fig bread is a rustic, soft, genuine, simple, and surprising dessert.
No butter, lots of fruit, and you really prepare it in a few minutes, blend the figs, mix, bake, and you’re done. The maximum effort is cutting the figs into pieces
Fig bread, also known as the memory dessert, as it was considered almost a “poor panforte,” made with what the countryside offered in abundance. And even today, it represents a rustic soul of homes of the past.
Fresh figs have a short life: either you eat them right away, or they risk spoiling. And my tree gifted me with many this year, and in the kitchen, I really got creative, like with stuffed figs, the fig salad ready in less than 5 minutes, and the creamy stuffed figs.
Fig loaf, known as fig bread, is a dessert with fresh figs ideal to serve for breakfast, a snack, or as a dessert. Fragrant and truly delicious.
Figs full of fiber, potassium, magnesium, and antioxidants, help reduce pressure, clean arteries, and keep “bad” cholesterol under control.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for preparing fig bread
- 5 figs
- 80 g whole cane sugar
- 250 g type 1 flour
- 80 g sunflower seed oil
- 3 eggs
- 80 g shelled walnuts
- 1 packet baking powder
- 2 figs
- to taste red currants
- to taste mint
Tools
- 1 Whisk
- 1 Mold
- 1 Spatula
- 1 Bowl
- Parchment paper
- 1 Hand blender
Steps for preparing fig bread
To prepare the delicious fig dessert, start by choosing ripe and fresh figs.
Wash them under running water and pat them dry with a paper towel. You can leave them with the skin if they are fresh and intact; otherwise, remove it and cut into pieces
In a bowl, break the eggs, add the whole cane sugar and figs, and with a hand blender blend everything.
Then add the sunflower seed oil and beat with a whisk, then add the chopped walnuts, type 1 or 00 flour, and baking powder.
Mix until you obtain a homogeneous mixture.
Line a loaf pan with parchment paper and pour the batter.
Level it and make a groove in the center with the spatula. Bake at 356 degrees for 40-45 minutes.
Before removing from the oven, do the toothpick test
Storage
It keeps for two or three days in an airtight container or wrapped in plastic wrap for two to three days.
If you want to extend its shelf life, you can freeze it. Slice it, wrap each slice individually in cling film or parchment paper, then in a freezer bag.
It lasts up to 2 months. To consume, just thaw in the fridge for a few hours or at room temperature.
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