Buckwheat Flour, Honey and Prune Loaf Cake
35-40 minutes
1 loaf cake
Nuts
Vegetarian
About this recipe:
Full of wholemeal goodness, a slice of this loaf cake is delicious on its own or spread with a little butter. Enjoy it as a breakfast time treat, pop a slice in your lunchbox or serve with a cup of tea.
Equipment:
500g/1lb bread tin, food processor and 2 x mixing bowls
Ingredients:
100g prunes
100g Doves Farm Organic Wholemeal Buckwheat Flour
1 tsp Doves Farm Bicarbonate of Soda
3 tbsp oil
1 egg
50g yoghurt
50g honey
½ orange, rind and juice
1 tbsp demerara sugar
oil, for tin
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the inside of a 500g/1lb bread tin or insert a baking liner.
- Chop the prunes into quarters.
- Measure the flour and bicarbonate of soda into a small bowl and stir to combine.
- Put the oil, egg, yoghurt and honey into a large bowl or food processor.
- Finely grate the orange into the bowl, squeeze the juice into the bowl and beat everything together.
- Sieve the prepared flour into the bowl and beat well.
- Stir in the chopped prunes.
- Tip into the prepared tin and smooth the top.
- Sprinkle the demerara sugar over the top.
- Bake for 35-40 minutes. If a cocktail stick pressed into the centre of the cake, comes out clean it is cooked.
- Allow to cool in the tin for 10 minutes then gently turn out the cake onto a wire rack and leave to cool.
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Really good recipe. I added coconut flakes for extra fibre. Great as a breakfast cake.
Houda
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake
This loaf cake is packed full of flavour! Delicious spread with butter for a teatime treat. I definitely will be making this again.
June
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake
I would DEFINITELY make this again! I didn’t have the buckwheat flour so used Doves white rye flour. I didn’t have an orange either so used a lemon. The yoghurt I used was vanilla flavoured. It was lovely and light. Good with margarine/butter or without. Good warmed up or room temperature. Can’t wait to try again!
Lianne
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake
Really quick and easy to make. Absolutely delighted with the light, spongey texture, this is going to be a favourite! Ideal for a cycling snack to keep up energy levels too.
Jill
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake
I used this recipe as a guide. I didn't have all the ingredients. Instead of buckwheat flour, I used a mix of whole spelt (80%) and ground almonds (20), and instead of the orange, I soaked the pruned in orange liquor.. Oh, and I substituted the oil with melted butter. And I threw in a handful of pine-nuts. resulting cake was delicious. I’k definitely use this quick, easy and effective recipe again. .
Anna
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake
This is delicious. I found it easy to make and the quantities and cooking time were spot on. I added a teaspoon of cinnamon
Caroline
Reviewing: Buckwheat Flour, Honey and Prune Loaf Cake