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• Line a 1kg loaf tin with baking parchment.
• Preheat oven to 180°C.
• Soak figs in boiling water while you prepare the batter.
• Mix chopped pistachio nuts, drained figs and honey, oil, and apple puree.
• Stir in flour, cinnamon, almond essence, baking powder and salt until just combined until moist. Do not over mix.
• Pour the batter into the baking tin and smooth the top with a spatula. Top with the toasted almonds.
• Bake in the preheated oven for 40 minutes till a toothpick inserted comes out clean.
• Remove it from the tin and when the cake cools down cut into thick slices.

This can also be made with gluten free flour