Prune & almond cake with honey
Ingredients175g SUNSWEET pitted prunes
50g butter, plus extra for greasing
75g light muscovado sugar
2 large eggs
200g plain flour, sifted
1 tsp baking powder
pinch of salt
1/2 tsp ground cinnamon
1 tsp ground cardamom
25g flaked almonds
2 tbsp floral honey
300g natural yoghurt
1 tbsp icing sugar, sifted
1 vanilla pod, seeds, split in half and seeds scraped out
- Preheat the oven to 180C, (350F), Gas mark 4. Grease and line a 20cm loose-bottomed cake tin with parchment paper. Place the prunes in a pan with 300ml of water and bring to the boil, then sim-mer for about 10 minutes until the liquid has reduced by half and the prunes have softened.
- Remove from the heat and use a hand-held blender to blitz the mix-ture until smooth. Leave to cool a little.
- Using an electric hand-held mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt and spices. Finally fold in the prune puree.
- Using a spatula, spread the cake batter into the prepared cake tin. The batter is thick, so use a spatula to spread across the base of the tin and then sprinkle over the almonds.
- Bake in the oven for 40-45 minutes until a skewer pushed into the centre comes out clean. Cover with tin foil if you find the almonds are browning too much.
- Meanwhile, make the vanilla yoghurt, mix together the yoghurt in a bowl with the icing sugar and vanilla seeds. Cover with clingfilm and chill until needed.
- Remove the cake from the oven and leave it in the cake tin to cool. While the cake is still warm, prick it all over with a cocktail stick and drizzle with honey, letting it seep into the holes. Serve generous slices of the cake on plates with a dollop of the vanilla yoghurt to serve.
Desserts and Sweet Treats, LP Fat Replacement,