Sticky Prune Cake
This spicy cake is incredibly quick and easy. It took less than 20 minutes to make it for the first time. I was impressed! You can choose to use spelt flour or a gluten free flour mix. Delicious served with a dollop of thick greek yoghurt or cream. By the way, when it comes to cream or yoghurt a little of the real wholefood thing is far superior to a fat-reduced processed alternative.
250 g prunes
100 g dehydrated cane juice sugar (“Shakar” or “Rapadura”) or brown sugar
100 g honey
200 ml rice bran oil
4 free range eggs
300 g flour (choose spelt for wheat free, or a gluten free baking mix)
1 t baking soda
2 tsp cinnamon
1 tsp mixed spice or five-spice
1 tsp nutmeg
A pinch ground cloves
200 ml yoghurt (or rice/soy milk). The yoghurt makes it moister.
1) Wash the prunes and place in a pot. Just cover with water and simmer 10 minutes until tender. Drain, remove stones and roughly chop.
Blend together sugar, honey, oil and eggs. Do this by hand or in a mixer.
Note: If using cane sugar and it’s lumpy, then whiz in the food processor until fine before beating with the eggs.
2) Sift in flour, baking soda, and spices.
3) In a separate bowl mix the prunes and yoghurt together gently. Add to mixing bowl.
4) Stir everything together until just mixed. Do not over-mix.
5) Pour into a large greased cake tin. I used a 26 cm springform tin and it was perfect. You could also use 2 loaf tins.
Bake at 180ºC (350ºF) for 25-30 minutes, until firm to the touch.