ALMOND, PRUNE AND GINGER CAKE

This cake is sugar free – the sweetness comes from the natural fruit sugars present in the medjool dates. I made it because I fancied something cakey and sweet but not chocolate, and definitely not unhealthy. So this combination felt right – and it is yummy, honestly. If you hate the thought of prunes, you can leave them out, or sprinkle in some raisins or other dried fruit.

INGREDIENTS

  • 170g ground almonds
  • 85g coconut oil
  • 3 heaped teaspoons of ground ginger
  • 1 heaped teaspoon of cinnamon
  • 3 eggs
  • 15 medjool dates destoned
  • 12 stoneless prunes
  • 1 teaspoon of baking powder
  • Half a teaspoon of bicarbonate of soda

INSTRUCTIONS

Heat the oven to 180C/350F/Gas Mark 4. Grease a round or square 20cm cake tin and line the bottom with greaseproof paper.

Whizz the medjool dates and the coconut oil together in a food processor until it forms a smooth paste.

Next add the ground almonds, baking powder, bicarb, ginger and cinnamon, and make sure it is well combined.

Drop in the eggs and mix for a few minutes until the mixture is smoothish. You may want to add a drop of almond milk to loosen it up slightly.

Tip half the batter into the cake tin and spread evenly. Place the prunes at equal intervals on the surface, then cover with the rest of the cake mixture, smoothing down the top as you go.

Bake in the oven for around 25 mins or when a skewer comes out clean when inserted it the centre. It may take longer depending on your oven and how much almond milk you add to the batter. Check at 25 minutes anyhow!