So this cake was a bit of an experiment that turned out seriously well.

Started with about 1/2 cup prunes (used preservative free organic ones) and stewed them for a while then pitted them and blended the pulp and the juices together to make a thick paste.

Meanwhile mixed about 50g melted butter with 1/2 cup of soft brown sugar, added a couple of big scoops of live yogurt then mixed in the prunes. Added 3 eggs, 1 cup ground almonds, 1/2 cup good cocoa and 1/2 cup tapioca starch (reckon this could be substituted for pretty much any other flour but we just happened to have a big bag of this so thought I’d try it out. 1 tsp of gf baking powder and beat the lot together.

Felt pretty optimistic when I saw the batter – just had a good vibe about it. Baked it for about 20 – 30 mins (didn’t time it just checked it when I smelled it cooking and got it out when knife came out clean.

Made some chocolate icing although would have still been nice without. Melted a few sqs of milk chocolate over hot water then sieved in some icing sugar and finished with a spoon of yogurt – this is now my perfect sticky icing mix .