A delicious, light, fluffy and moist cake that is perfect for morning or afternoon tea, a school lunch box treat or even a celebration cake at Christmas.
Level of Difficulty:
1/5
Cake Mixture
Ingredients
- 1 1/4 cups (250g) Australian Prunes, pitted
- 2 cups self-raising flour
- 1 cup brown sugar
- 2 eggs
- 1 cup light olive oil (or grapeseed oil)
- 1 cup milk
- 1 tsp bicarb soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp ground cardamom
Cream Cheese Icing (Optional)
- 125g light cream cheese
- 1 1/2 cup icing sugar
Method
- Preheat oven to 170 degrees and grease and line with baking paper a 24cm round cake tin.
- Cook prunes in 1 1/2 cups water over medium heat until boiling. Simmer for 5 mins. Drain. Blitz in a food processor or blender until smooth.
- In a large bowl mix together flour, sugar, bicarb and spices. In a jug mix the oil and milk with a fork until blended then whisk in the eggs.
- Add milk and egg mixture to the dry ingredients, as well as the prune puree. Mix gently.
- Pour mix into the prepared tin and bake for 45 mins or until cooked right through and a skewer comes out clean.
- To make an (optional) cream cheese icing, mix 125g light cream cheese in a food processor with 1 1/2 cups of icing sugar until smooth. Smooth over the cooled cake.
Nutrition
Per serve: Energy 1870kJ, Protein 6g • Total fat 21g • Saturated fat 4g • Total Carbohydrates 55g
• Total sugars 38g • Dietary fibre 3g • Sodium 325mg
20g prunes per serve (40% of daily 50g serve of prunes)
