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Fig Date and Walnut Bread   Veg CD CBF Egyptian   85mins plus cooling

Makes 1 Loaf    Cold Vegetarian Dried Fruit Nuts   Breads Baked Fayre   Egypt North Africa Nth African

175g/6oz Chopped Dates
150g/+5oz chopped Dried figs
50g/2oz Softened Butter
240ml/8fl.oz. Boiling Water
100g/4oz Granulated Sugar
50g/2oz Chopped Walnuts
2 Eggs
75g/3oz Plain Flour
75g/3oz Whole Wheat Flour
teasp Baking Powder
A pinch of Salt


1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 20x10cm/8x4-inch loaf tin.

2. Place the dates, figs, butter and baking soda in a mixing bowl then pour over the boiling water, stir well and allow to stand for 15 minutes.

3. Add the sugar, walnuts and eggs to the date mixture, mix well then add the flours, baking powder and salt and stir until just blended.

4. Transfer the mixture to the prepared tin then bake for 55 to 65 minutes, or until a toothpick inserted into centre comes out clean.

5. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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