A recent haul of figs and pears from friends and family had me giving the dehydrator quite the workout. I love figs however they come, but hate how they can sometimes spoil so quickly- that’s why I love them dehydrated!
They work perfectly in this recipe that I originally found on Taste– I just added some fresh figs on the top which made it extra moist. It’s now a firm favourite at home and very easy to make.
Fig and Pear Loaf
1 1/2 cups self-raising flour
2/3 cup brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
2 lightly beaten eggs
1/2 cup milk
1/3 cup canola oil
1 cup dried figs, chopped (I dehydrated my own, but you can buy them from the supermarket.
1 cup pear, peeled, seeded, cut into 2cm cubes
2 fresh figs for slicing/decorating on top
Preheat oven to 170°C. Sift flour into a large bowl along with brown sugar, cinnamon and bicarbonate of soda. Make a well in the centre.
In a separate bowl, whisk together eggs, milk and canola oil until well combined. Pour the egg mixture into the flour mixture, folding gently until just combined. Fold through figs and pear.
Pour the mixture into a lightly greased and lined 10cm x 20cm loaf pan. Add the sliced figs on top of the cake. Make sure they are evenly spaced and not too close to the edge.
Bake for 45-50 minutes or until golden and cooked through. Set aside to cool in the pan for 5 minutes before turning out onto a wire rack.
Slice and serve warm, toasted or at room temperature with butter, if desired.