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Prune And Almond Cake

  • 10
Prune And Almond Cake


  • 1 cup good fruity white wine (Riesling or Pinot Gris)
  • 300 grams pitted prunes
  • ¾ cup caster sugar
  • 4 eggs
  • 150 grams butter, softened
  • ¼ cup semolina
  • 2 70 gram packets ground almonds
  • 1 cup flour, sifted
  • 2 tsp baking powder

Creme anglaise

  • 1 vanilla pod
  • 1 cup whole milk
  • 1 cup cream
  • 6 egg yolks
  • 2-3 tablespoons sugar


  1. Gently heat the wine until warm, remove from the heat and add the prunes. Leave to absorb the wine until cook, at least 30-40 minutes. Drain the prunes and reserve the wine.
  2. Put the sugar and eggs into a food processor, process for 1 minute. Add the butter and process until creamy. Pulse in the semolina and ground almonds.
  3. Pulse in the flour and baking powder, cooled wine and half the reserved prunes. Transfer the mixture to a well-greased and lined 24cm cake tin. Arrange the remaining prunes on top.
  4. Bake at 180°C for about 1 hour or until golden and springy to the touch. Cool in the tin on a wire rack. Serve in wedges accompanied with creme fraiche, vanilla crème anglaise or just whipped cream.

Creme anglaise

  1. Split the vanilla pod and scrape out the seeds. Place in a saucepan with the milk and cream and heat to boiling point.
  2. Cream together the egg yolks and sugar. Stir in hot milk. Cook, preferably in a double boiler, stirring over low heat until custard thickens to coat the back of a wooden spoon. Cool and refrigerate.

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