Ingredients

  • 130g dried, stoned prunes
  • Zest and juice of 1 orange
  • 1 apple, cored and finely chopped
  • 50g sultanas
  • 100g jumbo or rolled oats
  • 3 eggs
  • 25g set honey
  • 50g olive or rapeseed oil, plus 1 tsp for greasing
  • 50g spelt flour
  • 50g wheatbran
  • 1 tbsp baking powder
  • 50g hazelnuts, roughly chopped
  • 150g blackberries

Method

  1. 1

    Preheat the oven to 190°C/gas mark 5. Grease and line a 20cm square cake tin with baking parchment.

  2. 2

    Put the prunes into a bowl and pour over 130ml boiling water. Set aside to soak. Mix the orange zest, juice, apple and sultanas together in a separate bowl. 

  3. 3

    Put the oats into a mini food processor and whizz to make a fine flour. 

  4. 4

    Drain the prunes, reserving the liquid, then whizz in a food processor until smooth. Stir the liquid back in, then spoon this mixture into a sieve resting over a bowl, and use a spoon to extract the purée. You should have 140-160g.  

  5. 5

    Whisk the eggs, honey and oil in a bowl for 3 minutes until foamy, then fold in the prune purée, apple mixture, oats, oil, spelt flour, wheatbran, baking powder and hazelnuts. Fold everything together to combine.

  6. 6

    Spoon the mixture into the cake tin, then scatter over the blackberries. Bake in the oven for around 40 minutes, until a skewer inserted into the centre comes out clean. Cool on a wire rack, then cut into 20 squares and serve.

Skin by Liz Earle (£25, Orion Spring)

Nutritional Details

Each serving provides
  • Energy 456kj 109kcal 5%
  • Fat 5.2g 7%
  • Saturates 0.7g 4%
  • Sugars 6.0g 7%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1059kj/253kcal

Each serving provides

11.2g carbohydrate 2.6g fibre 3.0g protein

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