The Good Loaf: Fig, Cranberry and Fennel Seed (gf)
This is everything you hope a good loaf will be. A tender crumb, packed with flavour and it keeps beautifully right until the last slice.
240 grams ground almonds (almond meal)
70 grams soft dried figs, roughly chopped
70 grams soft dried cranberries
¾ teaspoon baking soda
2 teaspoons fennel seeds, toasted
1 tablespoon each ground ginger and cinnamon
¼ teaspoon sea salt
1 apple, cored and roughly chopped
5 large eggs
110ml light olive oil
50 grams runny honey (use a flavourful floral or thyme honey)
finely grated zest 1 orange and 1 lemon
1 tablespoon lemon juice
1 cup finely grated zucchini (see Cook’s note)
50 grams whole roasted almonds, roughly chopped
EQUIPMENT: Grease a 5-cup-capacity loaf tin and fully line with baking paper.
Preheat the oven to 160°C regular bake.
Combine the ground almonds, figs, cranberries, baking soda, fennel seeds, spices and salt in a large bowl.
Put the apple, eggs, oil, honey, both zests and lemon juice in a food processor or blender
