5 Reviews

I assumed the recipe called for dried figs (it doesn't say). I had just bought some wonderful fresh figs, so I didn't soak them along with the pistacios, and only used half the water to soak them. This is a very nice dessert to serve, especially in the autumn when the figs and pistacios are in season. I used a simple confectioners sugar/lemon juice icing. Just a few slices were left, which my daughter wrapped up to take back home with her.

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Mirj September 15, 2002

This was delicious! I soaked the dried figs in water and OJ, used toasted walnuts, and used whole wheat flour. Even though I forgot the vanilla extract, it was simply fabulous! Some of the figs 'melted' into the batter, which gave it an interesting texture. Will make again!!

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Cookin4GoodLookin April 24, 2010

My husbad loves this recipe! The generous amount of figs (about 150 grams) gives the loaf a really interesting taste, rather like a heavily spiced cake. I added greated nutmeg (1 tsp) to the mixture as well as doing a dusting of grated nutmeg on top. OUTSTANDING! The loaf is already a firm favourite in the household - and the figs make it really filling. I used the pistachios this time around, but for the next time, I'll use almonds, because they'll go just as well.

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jazzypom August 03, 2007

I made this yesterday with whole wheat flour and walnuts, rather than pistachios. I lightly toasted the walnuts and did not soak them, but soaked the figs as the recipe says. I do know that this kind of bread is supposed to be aged for a day before eating, but was too impatient. Based on the taste yesterday, I would say 4 stars, but today it's just right - moist and full of flavor. Am looking forward to making this often. Thank you very much, Jenny, for posting this recipe.

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mianbao April 26, 2005

Big 5 stars from us. DH just loved it. I used some big, juicy dried figs, no icing at all. I didn't have pistachios, so used some walnuts. It was so good with walnuts, I'm not sure I would ever use the pistachios. Super easy to put together, a bit long to bake, keeps really well. A big winner and remake recipe.

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Kasha November 04, 2004
Fig and Pistachio Loaf Cake