So many people seem to be gluten free today that it is necessary to adjust a lot of our favourite recipes.  This prune cake is very easy, so straightforward and the result is a long lasting moist cake which improves after the first day and will keep very fresh in an airtight container for 3 days.

 You will need:

• 120g dried prunes, soaked overnight in weak tea
• 100 g butter
• 4 eggs
• 120 g sugar
• 100g ground almonds
• 2 spoons gluten free self raising flour
• 1/2 teaspoon gluten free bicarbonate of soda

1. Soak the prunes overnight in some weak tea.  When you are ready to make the cake, chop up the prunes.
2. Grease a baking dish or cover it with baking paper. 
3. Preheat the oven to 180C
4.  Rub in the butter into the ground almonds and flour until the mixture resembles fine breadcrumbs. Add the bicarbonate of soda
5. Add the sugar and dried prunes.  Mix in.
6. Add the beaten eggs and mix in using a metal spoon.
7. Pour into a loaf tin and flatten the top using a spatula.
8. Bake at 180C for 40 minutes or until a skewer comes out clean when the cake is tested.
9.  Allow to cool for 15 minutes and remove from tin.

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