Fruity Prune Loaf

Name: Fruity Prune Loaf
Ingredients: 100 g Doves Farm Buckwheat Flour; 1 tsp Freee Bicarbonate of Soda; 100 g prunes; 1 orange, rind and juice; 3 tbsp oil; 1 egg; 50 g yogurt; 50 g honey; 1 tbsp Demerara sugar

Full of wholemeal goodness, a slice of this loaf cake goes brilliantly with a cuppa as a snack, or as a breakfast-time treat.

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Free from Soya, Wheat, Nuts

Vegetarian, Wholemeal, Without crystal sugar

Ingredients

100g Doves Farm Buckwheat Flour
1 tsp Freee Bicarbonate of Soda
100g prunes
1 orange, rind and juice
3 tbsp oil
1 egg
50g yogurt
50g honey
1 tbsp Demerara sugar

Line a 500g/1lb bread tin with parchment and pre-heat the oven.
Measure the flour and bicarbonate of soda into a small bowl.
Chop the prunes into another bowl and add the grated orange rind and juice.
Put the oil, egg, yogurt and honey into a large bowl and beat them together.
Sieve the prepared flour into the bowl and beat well.
Stir in the prune mixture.
Tip into the prepared tin and smooth the top.
Sprinkle 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.
Gently turn out the cake onto a wire rack and leave to cool.

Equipment

500g/1lb bread tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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