Ingredients

• 200 g prunes, without pits
• 200 ml prune juice, 100% organic
• 2 tablespoons olive oil
• 2 teaspoons vanilla extract
• 3 eggs
• 20 g muscovado brown sugar
• 140 g ground almonds
• 45 g cocoa
• 1/2 teaspoon baking powder
• 1 pinch salt

Instructions

1. In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.

2. Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.

3. Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.

4. Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.

5. Add the prune mixture and stir until all the ingredients are well combined.

6. Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.