Difficulty: Medium - experience needed
Dietary guidance: v
200g seedless prune
5g sodium bicarbonate
150g high protein flour
120g melted butter
60g toasted walnut
60g toasted almond nib
1. Mixing Ingredient C and store in fridge at least 5 hours.
2. Wisk Ingredient A until light and fluffy, add in high protein flour.
3. Blend in toasted walnut and almond nib with prune and melted butter. Mix well.
4. Pour batter into the mould and bake for 35 - 40 minutes at 180 degrees.