Prune and almond cake

I made another cake…

This is Nigella’s Winter Plum Cake co-opted with tinned prunes.


1 tin of prunes

125g plain flour

2 teaspoons baking powder

75g ground almonds

125g butter, softened

125g soft light brown sugar

2 eggs

1 scant teaspoon almond extract

1 heaped tablespoon caster sugar


Preheat the oven to 170 C / 150 C fan and butter and line a 20cm springform cake tin.

  1. Drain the prunes and remove the stones, then leave it in a sieve to drain some more.
  2. Mix the flour, baking powder and ground almonds together.
  3. Cream the butter and sugar until light and fluffy, then beat in the eggs, one at a time, adding a spoonful of the flour mixture after each. (This helps to prevent curdling.)
  4. Beat in the almond extract and then fold in the rest of the flour mixture.
  5. Finally, fold in the prunes. Tip into the prepared tin, and smooth out the top a little. Sprinkle over the caster sugar, and bake for about an hour. (If it isn’t yet coming away from the edges, of a cocktail stick doesn’t come out more or less clean, then it may need up to an extra 15 minutes.)
  6. Leave it to cool in the tin, on a wire rack, for ten minutes before turning out onto the rack.

Makes 6 – 8 slices. 

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