Almond Prune Cake Recipes

PRUNE CAKE

Steps:

• In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.

ALMOND PRUNE CAKE

Steps:

• In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
• Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
• Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
• Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
• Add the prune mixture and stir until all the ingredients are well combined.
• Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.

SPICED PRUNE-ALMOND 'COFFEE' CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Generously butter 10-inch (12-cup) tube pan. Sprinkle half of almonds into pan. Tilt to coat bottom and halfway up sides with nuts (do not tap out excess). Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir until coffee dissolves. Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
• Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Mix in prunes and orange peel. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Cool 30 minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cool until just warm.
• For glaze:
• Combine brown sugar, butter and cream in heavy small saucepan. Stir over medium-high heat until butter melts. Boil 2 minutes. Mix in instant coffee granules. Cool slightly. Drizzle glaze over cake.
• Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.

PRUNES, COCONUT AND ALMOND CAKE

Steps:

• 1. Preheat the oven to 200°C.
• 2. Butter 20cm round cake tin and sprinkle with breadcrumbs or flour.
• 3. In a large bowl, combine the flour, eggs, soft butter, sugar, coconut milk, desiccated coconut and baking powder and beat with an electric whisk to a smooth paste.
• 4. Add chopped prunes and flaked almonds, stir well. Pure into a tin.
• 5. Bake for a 1.5h until a skewer inserted into the centre comes out clean. Leave to cool.

CHOCOLATE, PRUNE AND ALMOND CAKE

Steps:

• Line a 20 cm square cake tin. Melt 225 g of the chocolate and all the butter together in a heavy-based pan over a low heat. Spread the nuts on a grilling tray and toast until the skins begin to blister. Rub the nuts with a cloth, discarding the skins, then return the nuts to the grill til golden brown. When the chocolate is melted, remove from the heat and stir in the nuts, prunes and eggs. Spoon the mixture into the lined cake tin and leave to set in the fridge overnight.
• When completely set, remove from the tin and peel off the paper. Melt the remaining chocolate in a bowl over a pan of genly simmering water then pour the chocolate over the cake and return the cake to the fridge to set. With a large heavy knife, cut the cake in half. Then cut each half into 6 slices making 12 slices in total.