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Line a cake tin with baking paper.
Place the dried figs in a bowl of water for 5 minutes to rehydrate them. Cut them into large chunks.
Pour all the ingredients into the mixer bowl with the Kneading/crushing blade attachment. Lock the lid with the stopper and set on the P1 Pastry mode for 2 minutes and 30 seconds.
Pour the mixture into the cake tin pressing it down well.
Leave to rest for 1 hour.
Preheat the oven to 175°C.
Bake for 20 minutes.
Remove the bread from the mould with the baking paper and place it on the baking tray.
Bake for another 40 minutes.
Once baked, leave to cool completely before cutting.