Fig and Fennel Bread with 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.
Casual Dining
Eggs
Snacks & Sides
Australian
Other European
American
Burgers & Hot Dogs
Ingredients per serve
Fig and Fennel Loaf
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Self-raising flour 300.0 g
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Brown sugar 150.0 g
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Ground Cinnamon 2.0 g
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Bi-carb soda 2.0 g
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Eggs, lightly beaten 2.0 x
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Milk 175.0 ml
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Canola oil 100.0 ml
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Fennel bulb, trimmed 1.0 x
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Fennel seeds 10.0 g
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Dried figs 150.0 g
Honey Star Anise Syrup
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Honey 150.0 g
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Star anise 2.0 x
Preparation
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Fig and Fennel Loaf
- Sift flour, sugar, cinnamon, and bi-carb 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 loaf starts to brown too much cover with foil. Cool for 5 minutes then remove from pan and place fig side up.
- Sift flour, sugar, cinnamon, and bi-carb soda into a large bowl.
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Honey Star Anise Syrup
- Place honey in a pan with 85ml water, KNORR Intense Flavours Citrus Fresh and star anise. Stir until combined then simmer for 10 minutes until slightly thickened. Remove from heat and cool.
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To Serve
- Slice fig and fennel bread and serve with star anise syrup and fresh figs if desired.
