Buckwheat Flour, Honey and Prune Loaf Cake


  • 100g prunes
  • 100g Doves Farm Organic Wholemeal Buckwheat Flour
  • 1 tsp bicarbonate of soda
  • 3 tbsp oil
  • 1 egg
  • 50g yoghurt
  • 50g honey
  • ½ orange, rind and juice
  • 1 tbsp demerara sugar
  • oil, for tin


  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 500g/1lb bread tin or insert a baking liner.
  3. Chop the prunes into quarters.
  4. Measure the flour and bicarbonate of soda into a small bowl and stir to combine.
  5. Put the oil, egg, yoghurt and honey into a large bowl or food processor.
  6. Finely grate the orange into the bowl, squeeze the juice into the bowl and beat everything together.
  7. Sieve the prepared flour into the bowl and beat well.
  8. Stir in the chopped prunes.
  9. Tip into the prepared tin and smooth the top.
  10. Sprinkle the demerara sugar over the top.
  11. Bake for 35-40 minutes. If a cocktail stick pressed into the centre of the cake, comes out clean it is cooked.
  12. Allow to cool in the tin for 10 minutes then gently turn out the cake onto a wire rack and leave to cool.