115g (4 oz) prunes
60ml (1/4 cup) plain yoghurt
60ml (1/4 cup) extra virgin olive oil
1 egg
90 g (1/2 cup) soft brown sugar
40 ml (1/6 cup) honey
115 g (1 cup less a tablespoon) flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
15 g (2 tablespoons) cocoa powder
A pinch of salt
150 g (6 oz) dark chocolate, chopped
The zest of 1 large orange
80 ml (1/3 cup) water
75 g (1/3 cup) sugar
30 ml orange flavoured liqueur

Preheat the oven to 170°C/325°F and butter a 1lb loaf tin.
Add the prunes, yoghurt and olive oil to a food processor and process until you have a smooth paste. Add the egg, sugar and honey and pulse until mixed. Transfer to a mixing bowl and fold in the flour, bicarbonate of soda, baking soda, cocoa powder and salt. Finally, fold in the chocolate and orange zest.
Pour the mixture into the prepared loaf tins and bake for 30 - 40 minutes until risen and firm to the touch. While the cake is cooking, make the syrup by heating the water and sugar together in a small pan until dissolved. Remove from the heat, add the liqueur and set aside until needed.
When the cake is baked, make a few holes in the top with a fork and pour over the syrup. Allow to cool in the tin before removing.