-
1
Mix the almonds, walnuts, raisins, prunes, lemon rind, juices and oil in a medium bowl.
-
2
Set aside.
-
3
Grease and line a square microwave-safe cake tin with baking paper.
-
4
Cream the butter and sugar together until pale and creamy.
-
5
Stir in egg, yoghurt and vanilla until well combined.
-
6
Sift together flour, cocoa and baking soda.
-
7
Fold flour mixture lightly into butter mixture.
-
8
Mixture will be firm.
-
9
Fold fruit mixture inches.
-
10
Spread cake into prepared cake tin, using the back of a spoon to smooth over.
-
11
Cook at 600 watts (adjust according to your microwave e.g.
-
12
for an 800 watt microwave, use 80 percent, for 1200 watts use 50%) for 7 minutes, until centre is just cooked.
-
13
The centre should be damp on the surface and begin to shrink away from the sides of the dish.
-
14
Test with a toothpick.
-
15
If the cake isn't cooked yet, pop back in the microwave for another couple of minutes, but not too long.
-
16
Leave in dishfor 5 minutes before turning out.
-
17
The crust will be soft, so turn out onto a clean tea towel placed on a cooking rack.
-
18
Ice with your regular icing, although I prefer it un-iced.
-
19
But only because I'm not really an icing sort of person.
