Pre-heat the oven to 150°C/300ºF/Gas mark 2

Line a 500g/1lb loaf tin with baking parchment

Roughly chop the figs and add them with the water to a small saucepan over a medium heat. Simmer gently until most of the water is absorbed

Blitz the figs in a food processor until they form a coarse paste

Add the ground almonds and process again until damp crumbs form

Add the walnuts and salt and process again briefly until they're coarsely chopped. Set aside.

In a medium-sized mixing bowl, beat eggs and bicarbonate of soda with an electric hand whisk until frothy

Whilst still beating, slowly drizzle in the coconut oil/butter in a thin stream and continue beating until the eggs are pale, thick and doubled in volume

Sprinkle vinegar over the eggs and beat briefly to distribute evenly. Work quickly as the vinegar will activate the bicarbonate of soda

Tip the nut mixture onto the eggs and fold in thoroughly with a metal spoon until the nuts are evenly distributed

Scrape into the prepared tin and bake for 20 minutes or until a skewer inserted into the centre comes away clean. Give the loaf more time to bake and perhaps turn the temperature down if it browns too fast

Cool on a wire rack before eating