<p>While the original  recipe for almond cake had 200 g butter and 200 g sugar, this recipe greatly reduces both ingredients by blending in a puree made of prunes.</p>
<p>While the original  recipe for almond cake had 200 g butter and 200 g sugar, this recipe greatly reduces both ingredients by blending in a puree made of prunes.</p>
Ingredients

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

Vanilla Yogurt

    300 g plain, whole-milk yogurt

    1 tablespoon confectioners’ sugar

    1 vanilla bean, split in half and seeds scraped out

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Instructions

    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.

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