1. Mix the almonds, walnuts, raisins, prunes, lemon rind, juices and oil in a medium bowl. Set aside. 2. Grease and line a square microwave-safe cake tin with baking paper. 3. Cream the butter and sugar together until pale and creamy. 4. Stir in egg, yoghurt and vanilla until well combined. 5. Sift together flour, cocoa and baking soda. 6. Fold flour mixture lightly into butter mixture. Mixture will be firm. 7. Fold fruit mixture inches. 8. Spread cake into prepared cake tin, using the back of a spoon to smooth over. 9. 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. 10. If the cake isn't cooked yet, pop back in the microwave for another couple of minutes, but not too long. 11. 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. 12. Ice with your regular icing, although I prefer it un-iced. But only because I'm not really an icing sort of person. ---------------------------------------------------------------------------
Nutrition
Ingredients
