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!