Gluten Free Chocolate and Hazelnut Cakes with Amaretto Prunes

Isn’t it funny that the most common reaction to the word ‘prune’ is one of distaste and disgust. Perhaps it is a historical thing, because honestly I don’t know how one can fail to love them. All sweet and soft and jammy they are soooooooo delicious and brilliant in cakes or muffins. Here I’ve steeped them in amaretto overnight before folding them through a cheeky chocolate and hazelnut batter. Ooh ooh, did I mention this one is also gluten free? Huzzah!

Prep time: 20 Mins (Plus overnight steeping time)

Baking time: 60 Mins

175g Soft Prunes (Roughly chopped)

50ml Amaretto

175g Unsalted Butter (Softened)

200g Golden Caster Sugar

4 Large Eggs

1tsp Vanilla Extract

200g Ground Toasted Hazelnuts

2tbsp Cocoa Powder (Plus extra for dusting)

1tsp Baking Powder

150g Dark Chocolate (Roughly Chopped)

The night before you want to bake this pour the Amaretto over the chopped prunes, cover and leave to steep overnight.

The next day preheat the oven to 180C/350F/Gas 4 and line a 20cm deep, loose bottomed baking tin with baking paper, or one of those handy cake tin liners. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. In a separate bowl mix together the hazelnuts, cocoa powder and baking powder, then add to the wet ingredients and mix to a smooth, consistent batter. Fold through the chocolate, along with the prunes and steeping liquor, then spoon into your prepared tin.

Bake in the centre of the oven for around 60 minutes, until the cake has risen and a sharp knife comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool in the tin. Once cool carefully remove from the tin and give a final dusting of cocoa powder. Done!

Almond and Sultana Muffins

I admit, I only really made these muffins as I had an idle hour to fill. However, they were rather well received, so thought I’d better share the recipe! The best thing about this one is it’s versatility and you have free reign to tinker as you see fit. I’ve gone with sultanas and finished with flaked almonds, but you could use other fruits and nuts, chocolate chips or even really naughty things like chunks of toffee or smarties!

Prep time: 15 Mins

Baking Time: 30-35 Mins

110g Ground Almonds

50g Wholemeal Self Raising Flour

1/2tsp Baking Powder

150g Light Soft Brown Sugar

125ml Vegetable Oil

2 Large Eggs (Beaten)

1/2tsp Vanilla Extract

1/2tsp Almond Extract

1/2tsp Orange Extract

200g Sultanas

A handful of Flaked Almonds

Let us begin. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with nine paper cases. In a large mixing bowl mix together the ground almonds, flour and baking powder, then add the sugar and repeat. Make a large well in the middle, then pour in the oil, eggs and extracts. Mix to combine, getting right to the bottom of the bowl, then fold through the sultanas.

Spoon the batter equally into your cases and scatter the flaked almonds over each. Bake in the centre of the oven for around 30-35 minutes, until a sharp knife inserted into one of the muffins comes out clean. When you are happy that the muffins are baked remove from the oven and leave for 5 minutes. This just allows the muffins to firm up a bit as the tray cools. Transfer each muffin carefully to a wire rack to cool and your work is done!