Prune cake Recipe
With softened prunes and without flour this moist, healthy prune cake is deliciously chewy and flavorful.
Ingredients
- 200 g prunes without pits
- 200 ml prune juice, 100% organic
- 2 tbs olive oil
- 2 tsp vanilla extract
- 3 eggs
- 20 g Muscovado brown sugar
- 140 g ground almonds
- 45 g cocoa
- ½ tsp baking powder
- Pinch of salt
Directions
1.
In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
2.
Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
3.
Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
4.
Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
5.
Add the prune mixture and stir until all the ingredients are well combined.
6.
Pour the batter into a 23x33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 79 | 41% |
| Total Fat 9.13g | 11% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 123mg | 5% |
| Potassium 307mg | 9% |
| Total Carbs 23.77g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 13.28g | 9% |
| Protein 5.33g | 9% |
