Prune and Almond Cake Recipe

This cake is naturally sweetened with no added sugar and it’s gluten-free, perfect for a dessert or an afternoon treat for your kids. You can make this dairy-free by using coconut yoghurt instead.

Did you know prunes are great for maintaining good bone mineral density so women who are postmenopausal can benefit from this cake! 

Ingredients:

• 1-11/4 cup organic wholemeal self-raising stone-ground flour (for gluten free use buckwheat or quinoa flour)
• 1 heaped tsp bicarbonate soda 
• 1/2 cup spring water

Prune mix:

• 1 cup pitted prunes (soaked with enough water to cover overnight or 3-5 hours) 
• 3/4 cup almond ground
• 1/2 cup olive oil 
• 1/2 cup natural yoghurt (dairy or coconut) 
• dash of vanilla essence 
• 1 tsp ground cloves

Method:

1. Preheat the oven to 200C.
2. Combine all the prune mix. Then add 1 heaped tsp of bicarbonate soda, dissolved with 1/2 cup spring water.
3. When this batter is thoroughly mixed commence folding in very gradually the flour. (the mix should be thick and moist).
4. Pour the batter into a cake pan (round and glazed). Bake in the oven for 20 minutes.
5. Cover with lid or foil and bake for further 20-30 minutes, check with a skewer if it is cooked in the middle. 
6. When done, remove it from the oven, and leave it covered for 20 minutes. 
7. When cool, remove from the cake pan and cover with icing sugar. Serve with Prune whip (recipe below) or cream as you like. 

Prune Whip

Ingredients:

• 1/2lb prunes pitted
• 1/4 pint whipping cream
• 1 tsp honey (optional)
• Slivered almonds (roasted lightly) 

Method:

1. Soak prunes until soft by covering with water overnight or for 3 hours. (they should be plump and soft)
2. Drain the liquid and whip until smooth. 
3. In another bowl whip cream with honey. Fold in the prune mix and sprinkle almonds on top or serve with a cake. 

Enjoy 🙂