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Preheat the oven to 160ºC.
Place the date, figs, bicarbonate of soda and water in a bowl and set aside for 10 minutes.
Place the mixture in a food processor and blend until smooth, then set aside.
Place the butter, vanilla and Natvia sweet blend in an electric mixer and beat for 5 minutes until pale and creamy.
Add the eggs, one at a time, beating well after each addition. Add the flour, date mixture, almond meal, golden syrup and cinnamon and beat until well combined.
Spoon the mixture into a lined loaf tin, arrange the sliced figs on top down the centre of the cake and evenly sprinkle over the extra 1 tablespoon of Natvia stevia blend.
Bake for 40 to 45 minutes until cooked, then leave to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack completely.
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