1 orange, zested, peeled and cut into segments
prunes, stones removed
85 g (3 oz) soft brown sugar
1-2 tbsp honey
85 g (3 oz) butter
1 vanilla pod, seeds scraped out and reserved
85 g (3 oz) self-raising flour
3 eggs
icing sugar, to serve
prunes, stones removed
85 g (3 oz) soft brown sugar
1-2 tbsp honey
85 g (3 oz) butter
1 vanilla pod, seeds scraped out and reserved
85 g (3 oz) self-raising flour
3 eggs
icing sugar, to serve
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Line a 15cm/6in cake tin. Arrange the orange segments in the bottom and prunes and drizzle with honey.
3. In a food processor, beat together the sugar and butter until light and creamy.
4. Add the vanilla seeds and flour.
5. Add the eggs and orange zest and blend to make a batter.
6. Pour batter over the orange and prunes.
7. Place in the oven for 15-20 minutes or until a skewer comes out clean.
8. Turn out onto a dish and dust with icing sugar to serve.
2. Line a 15cm/6in cake tin. Arrange the orange segments in the bottom and prunes and drizzle with honey.
3. In a food processor, beat together the sugar and butter until light and creamy.
4. Add the vanilla seeds and flour.
5. Add the eggs and orange zest and blend to make a batter.
6. Pour batter over the orange and prunes.
7. Place in the oven for 15-20 minutes or until a skewer comes out clean.
8. Turn out onto a dish and dust with icing sugar to serve.
serving amount
serves 4
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