- 160 g Dates, pitted and chopped
- 90 g prunes, pitted and chopped
- 1½ cups water
- 1 t Bicarbonate of soda
- 80 g butter, cubed, plus extra to grease
- 110 g Demerara sugar
- 2 free-range eggs
- 150 g cake flour
- ½ cup mixed organic dried berries (goji berries, cherries, blueberries)
Preheat the oven to 160°C and lightly grease a muffin pan or 8 round cake moulds.
Place the dates, prunes and water in a pan and simmer gently over a medium to low heat for 5 minutes, stirring occasionally. Stir in the bicarbonate of soda, remove from the heat and allow to cool.
In a bowl, whisk together the butter and sugar until pale and creamy, then whisk in the eggs, one at a time.
Roughly purée the cooled date mixture, then fold into the sugary butter mixture a little at a time, before folding in the flour.
Scatter the mixed dried berries into the bottom of the moulds, then spoon in the batter to half-fill each muffin or cake mould.
Bake for 25 to 30 minutes, or until a skewer inserted comes out clean. Leave to cool for 5 to 10 minutes, then remove from the moulds.
Cook’s note: A pot of Greek yoghurt on the side is a great substitute for a syrupy drizzle or icing.