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.
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!!
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.
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.
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.