About this recipe:An elegant and delicious Ukranian-inspired cake. Almond-enriched layers are filled with a thick and fruity prune sauce. If you're feeling adventurous, use half dates and half prunes in the recipe.
225g unsalted butter
120g icing sugar
1/2 teaspoon almond extract
1 pinch salt
175g ground almonds
250g plain flour, sifted
450g pitted prunes
200g caster sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
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Preheat oven to 180 C / Gas 4. Grease and flour five 20cm round tins.
In a large bowl, cream the butter with the icing sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt and ground almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Pat each piece of dough into a prepared tin.
Bake in the preheated oven for 20 minutes or until delicately browned. Remove from the tins while still hot.
For the Prune Filling: Place the prunes in a saucepan and cover with water. Bring to the boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
In a saucepan, combine prunes, caster sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to the boil. Assemble the layers with warm prune filling. Let stand for 24 hours before slicing.