Ingredients per serve


Fig and Fennel Loaf

  • Self-raising flour 300.0 g
  • Brown sugar 150.0 g
  • Ground Cinnamon 2.0 g
  • Bicarb soda 2.0 g
  • Eggs, lightly beaten 2.0 x
  • Milk 175.0 ml
  • Canola oil 100.0 ml
  • Fennel bulb, trimmed 1.0 x
  • Fennel seeds 10.0 g
  • Dried figs 150.0 g

Honey Star Anise Syrup

Why just settle for banana bread when you can also offer this interesting, easy-to-prepare sweet loaf with a hint of savoury? The star anise syrup compliments the fig and fennel perfectly, however the loaf is just as good spread with butter.



  1. Fig and Fennel Loaf

    • Sift flour, sugar, cinnamon, and bicarb soda into a large bowl.
    • Whisk eggs, milk and oil together. Fold into flour mixture and stir until just combined. Fold through thinly sliced fennel and fennel seeds.
    • Line a 10 x 24 cm greased loaf pan with baking paper. Slice dried figs and arrange on the base of a pan. Spoon loaf mixture over figs.
    • Bake in a preheated combi oven at 170 degree Celsius for 45-50 minutes or until cooked through. If the loaf starts to brown too much, cover with foil. Cool for 5 minutes then remove from pan and place fig side up.
  2. Honey Star Anise Syrup

    • Place honey in a pan with 85 ml water, KNORR Thai Lime Powder and star anise. Stir until combined then simmer for 10 minutes until slightly thickened. Remove from heat and cool.
  3. To Serve

    • Slice fig and fennel bread and serve with star anise syrup and fresh figs if desired.