100g pitted prunes
3/4 cup apple juice
1/4 teaspoon bicarbonate of soda
1 cup self-raising flour
1/2 cup cocoa
4 egg whites
1/2 cup caster sugar
2 teaspoons icing sugar
1. Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.
2. Place the prunes, apple
juice and bicarbonate of soda in a saucepan, bring to the boil, turn off the heat, cover and leave to cool. Once cool, puree
3. Sift the flour and cocoa and stir into the cooled prune puree.
4. Beat the egg whites
until stiff, adding sugar gradually. Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
Keep stirring gently until the egg white is incorporated.
5. Spoon into the cake tin and bake for 35 minutes or
until a cake skewer inserted into the middle comes out clean. Cool on a rack and just before serving, sieve the icing sugar
over the top.
6. Serve with low-fat ice cream, low-fat fruche, or a coulis made from pureed, frozen raspberries