Sunsweet Ingredients
Almond cake made healthier with prunes

Bakery / Bars

Almond Cake with Prunes and Honey

While the original recipe for almond cake had 200 grams butter and 200 grams sugar, this recipe greatly reduces both by blending in prunes. Gently spiced, with flaked almonds for texture, the cake comes together with a drizzle of honey. Yogurt flavored with vanilla bean gives the cake a sophisticated finish.

Sunsweet Ingredients

Nutritional Facts

Per serving

  • Ingredients

    Whole Pitted Prunes, Prune Bits

  • Cook Time

    45 min

  • Calories IconCalories

    303.21

  • Protein IconProtein

    6.74 g

  • Fat IconFat

    9.3 g

  • Carbohydrates IconCarbohydrates

    48.86 g

  • Yield

    1 (8-in. / 20-cm) cake
Almond cake made healthier with prunes

Instructions

  1. Preheat the oven to 350F [180C]. Butter an 8-in. [20-cm] springform cake pan and line with parchment paper. Place prunes in a small saucepan with 300 ml water and bring to the boil, then simmer until the liquid has reduced by half and the prunes are soft, about 10 minutes. Remove from the heat. Use a hand-held blender to puree the mixture until smooth. Let cool.
  2. Beat butter and sugar until pale. Add the eggs one at a time and mix until incorporated. Fold in flour, baking powder, salt, and spices, then fold in the prune puree.
  3. Using a spatula, spread batter into the prepared pan, using a spatula to spread it evenly. (It will be thick). Sprinkle almonds on top and bake for 40 to 45 minutes until a skewer pushed into the center comes out clean.
  4. To make the vanilla yogurt, mix together yogurt, confectioners’ sugar, and vanilla. Cover and refrigerate until needed.
  5. While the cake is still warm, prick it all over with a wooden skewer and drizzle with honey, letting it seep into the holes. Serve slices of cake with vanilla yogurt.

Ingredients

Cake

175 g Pitted Prunes or Prune Bits

50 g unsalted butter, plus extra for greasing

75 g light brown sugar

2 large eggs

200 g all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon ground cardamom

25 g flaked almonds

2 tablespoon honey

Vanilla Yogurt

300 g plain, whole-milk yogurt

1 tablespoon confectioners’ sugar

1 vanilla bean, split in half and seeds scraped out

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