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Baking Powder 110g
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| Typical Nutritional Facts: | per 100g | % NRV | per serving (200ml) | % NRV | |
|---|---|---|---|---|---|
| Energy Fat of which saturates Carbohydrates of which sugars Fibre Protein Sodium Salt equivalent | kJ kcal g g g g g g g g | 446 107 0 0 26.5 0 0.2 0.1 16.4 41.0 | N/A |
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Recipe
Prune and Peanut Cake
 TimePREP 45 mins COOK 60 mins |
 Serving Serves 12 |
 Level Medium |
Ingredients
- 200 g pitted prunes
- 100 g raisins
- 400 ml apple juice
- 150 g self-raising flour
- 150 g wholemeal flour
- 2 tsp Tiara’s Baking Powder
- 2 tbsp olive oil
- 1 tsp allspice
- Grated lemon rind
- 2 tbsp roughly crushed peanuts
Method
- Preheat the oven to 180C/350F/Gas 4.
- Cut each prune in 2 pieces. Bring to boil the prunes, raisins and apple juice. Leave the mixture to cool.
- Sir the flour (both wholemeal and self-raising) into a bowl, together with the baking powder.
- Mix together the olive oil, allspice and lemon rind. Add them to the mixture of prunes, raisins and apple juice. Slowly add the #our, mixing well with a fork until the flour is well amalgamated with the rest of the ingredients.
- Grease the cake tin with butter. Spoon the mixture into the tin and spread level.
- Place the peanuts on top and cook for about 1 hour.