This is a great cake in the winter months when spices and dried fruit are more welcome. Serve with a cup of tea or a little drum of smoky whisky.
Ingredients (serves 6-8)
- 150g pitted prunes
- 1 teabag spicy ginger flavour
- 100g plain gluten free flour
- 50g buckwheat flour
- 100g caster sugar
- 2 large eggs
- 1 tsp baking powder
- 100ml milk
- 3 tbsp extra virgin olive oil
- A pinch Salt
- ¼ tsp xanthan gum
- ¼ tsp dry ginger
- ¼ tsp ground cloves
- ½ tsp cinnamon powder
- A knob of butter for the cake tin
- ½ tsp icing sugar and ¼ tsp dry ginger for dusting
Method
Preheat the oven to 180°C.
Use the butter to grease a small cake tin.
Place the prunes whole and the tea bag in a bowl. Cover with some boiling water and leave to macerate.
In a large bowl whisk the eggs and caster sugar till pale and fluffy and add the milk and olive oil.
In another bowl, mix together the flour, salt, xantham gum, baking powder and spices. Add this mixture to the eggs and incorporate using a spatula.
Strain the prunes and cut them roughly. Stir the prunes into the cake mix and transfer the cake mix into the greased tin.
Bake for 40 minutes and check that a skewer dipped in the middle of the cake comes out clean or continue baking for a few more minutes. When the cake is ready leave it in the tin for 5 minutes before turning over onto a cake rack to cool.
In a small bowl and using a small sieve mix the icing sugar and dry ginger.
When the cake has cooled completed, transfser to a cake plate and dust with the icing sugar and dry ginger.