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!
- 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
- 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
- Preheat the oven to 200C.
- Combine all the prune mix. Then add 1 heaped tsp of bicarbonate soda, dissolved with 1/2 cup spring water.
- When this batter is thoroughly mixed commence folding in very gradually the flour. (the mix should be thick and moist).
- Pour the batter into a cake pan (round and glazed). Bake in the oven for 20 minutes.
- Cover with lid or foil and bake for further 20-30 minutes, check with a skewer if it is cooked in the middle.
- When done, remove it from the oven, and leave it covered for 20 minutes.
- When cool, remove from the cake pan and cover with icing sugar. Serve with Prune whip (recipe below) or cream as you like.
- 1/2lb prunes pitted
- 1/4 pint whipping cream
- 1 tsp honey (optional)
- Slivered almonds (roasted lightly)
- Soak prunes until soft by covering with water overnight or for 3 hours. (they should be plump and soft)
- Drain the liquid and whip until smooth.
- In another bowl whip cream with honey. Fold in the prune mix and sprinkle almonds on top or serve with a cake.