Preheat your oven to 180 degrees centigrade.
Line an 8 by 10 inch grill pan with greased baking paper , dust with a little cornflour.
Have ready a second grill pan or similarly sized baking tray .
Measure out and sieve your flours into a bowl:
50g precooked cornmeal
50g gram flour
100g rice flour.
(Keep aside a tablespoon of this rice flour to add to your chopped fruit.)
1/2 teaspoon xanthan gum
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda.
Add 120g sugar.
In a large jug:
beat 2 eggs, add 200g greek yogurt, 120 ml olive oil for baking, mix it all well,
add 50 ml well flavoured thick honey.
in a small bowl: mix 50g dried cranberries, 50g chopped dried apricots, 50g finely chopped prunes,
shake all this with the reserved tablespoon of rice flour.
Stir the fruit into the flour mix, then fold in the contents of the jug.
Pour into the lined grill pan and bake for 30 minutes. Cover the cake with the second upturned grill pan and bake for another 15 minutes.
Check cake temperature with a cooks thermometer: it should be 93 degrees centigrade.
Leave cake to cool in the tin on a cake wrack.
