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Categories:Viewed: 12 - Published at: 10 months ago
Ingredients
- 200 g prunes, without pits
- 200 ml prune juice, 100% organic
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 3 eggs
- 20 g muscovado brown sugar
- 140 g ground almonds
- 45 g cocoa
- 1/2 teaspoon baking powder
- 1 pinch salt
Method
- 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.
- 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.
- Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
- Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
- Add the prune mixture and stir until all the ingredients are well combined.
- Pour the batter into a 23 x 33 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.
