Prune Torte

    (7)
    1 day 1 hour 15 min

    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.


    6 people made this

    Ingredients
    Serves: 8 

    • 225g unsalted butter
    • 120g icing sugar
    • 1 egg
    • 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

    Method
    Prep:30min  ›  Cook:45min  ›  Extra time:1day chilling  ›  Ready in:1day1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour five 20cm round tins.
    2. 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.
    3. Bake in the preheated oven for 20 minutes or until delicately browned. Remove from the tins while still hot.
    4. 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.
    5. 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.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (3)

    by
    16

    MMMMMMM! My cousin's paternal grandmother was Ukrainian and used to make a similar recipe and as children we would devour it minutes (though we didn't know it was prunes until we were older) . I could never find a recipe just like she made - until this one came along. The hardest part is the waiting for it to stand - don't rush it as that process is what makes it so good. Thank you for sharing this wonderful recipe.  -  26 Aug 2003  (Review from Allrecipes US | Canada)

    by
    6

    This is a great recipe! It's really worth the 24 hour wait. I followed the recipe exactly and got perfect results, everybody loved it!  -  02 Mar 2009  (Review from Allrecipes US | Canada)

    by
    0

    A new favorite recipe! We have made it twice, following the recipe exactly & it's a delightful dessert. Perfect with coffee; the flavors are rich but not heavy.  -  23 May 2017  (Review from Allrecipes US | Canada)

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