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This takes only 8-10 minutes to cook, because it's in the microwave!!! Don't let that put you off, it's REALLY easy, I am the WORLD'S WORST at microwave cakes, but this one WORKED so I'm really happy - and it tastes great too! The original recipe called for sour cream but I substituted with non-fat yoghurt. And I added LSA (linseed-almond-sunflower) mix and wholewheat flour, but here I've written the recipe for using plain flour.
- 100 g butter or 100 g margarine
- 1⁄2 cup sugar
- 1 egg
- 150 g nonfat yogurt
- 1 teaspoon vanilla essence
- 1 cup all-purpose flour
- 1⁄4 cup cocoa
- 1⁄2 teaspoon baking soda
- 1⁄4 cup almonds, finely chopped
- 1⁄4 cup walnuts, finely chopped
- 1⁄4 cup raisins
- 5 prunes, finely chopped
- 1⁄2 teaspoon lemon rind
- 1 tablespoon apple juice
- 1 tablespoon orange juice
- 1⁄2 teaspoon oil
- Mix the almonds, walnuts, raisins, prunes, lemon rind, juices and oil in a medium bowl. Set aside.
- Grease and line a square microwave-safe cake tin with baking paper.
- Cream the butter and sugar together until pale and creamy.
- Stir in egg, yoghurt and vanilla until well combined.
- Sift together flour, cocoa and baking soda.
- Fold flour mixture lightly into butter mixture. Mixture will be firm.
- Fold fruit mixture inches.
- Spread cake into prepared cake tin, using the back of a spoon to smooth over.
- Cook at 600 watts (adjust according to your microwave e.g. for an 800 watt microwave, use 80 percent, for 1200 watts use 50%) for 7 minutes, until centre is just cooked. The centre should be damp on the surface and begin to shrink away from the sides of the dish. Test with a toothpick.
- If the cake isn't cooked yet, pop back in the microwave for another couple of minutes, but not too long.
- Leave in dishfor 5 minutes before turning out. The crust will be soft, so turn out onto a clean tea towel placed on a cooking rack.
- Ice with your regular icing, although I prefer it un-iced. But only because I'm not really an icing sort of person.