While the original recipe for almond cake had 200 g butter and 200 g sugar, this recipe greatly reduces both by blending in prunes. Gently spiced, with flaked almonds for texture, the cake comes together with a drizzle of honey. Yogurt flavored with vanilla bean gives the cake a sophisticated finish.
Yield: 1 (8-in. / 20-cm) cake
175 g Pitted Prunes
50 g unsalted butter, plus extra for greasing
75 g light muscovado sugar
2 large eggs
200 g all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom
25 g flaked almonds
2 tablespoon honey
300 g plain, whole-milk yogurt
1 tablespoon confectioners’ sugar
1 vanilla bean, split in half and seeds scraped out
Preheat the oven to 350F [180C]. Butter an 8-in. [20-cm] loose-bottomed [springform] cake pan and line with parchment paper. Place prunes in a small saucepan with 300 ml water and bring to the boil, then simmer until the liquid has reduced by half and the prunes are soft, about 10 minutes. Remove from the heat. Use a hand-held blender to puree the mixture until smooth. Let cool.
Beat butter and sugar until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold in flour, baking powder, salt, and spices, then fold in the prune puree.
Using a spatula, spread batter into the prepared pan, using a spatula to spread it evenly (it will be thick). Sprinkle almonds on top and bake for 40 to 45 minutes until a skewer pushed into the center comes out clean.
To make the vanilla yogurt, mix together the yogurt, confectioners’ sugar, and vanilla. Cover and refrigerate until needed.
While the cake is still warm, prick it all over with a wooden skewer and drizzle with honey, letting it seep into the holes. Serve slices of cake with vanilla yogurt.