Ingredients with Measurements:
- 1 cup pitted prunes, chopped
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped prunes and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds over the top of the cake.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 310
Fat: 20g
Carbohydrates: 28g
Protein: 6g
Sodium: 200mg
Fiber: 3g
Sugar: 18g
Substitutions for ingredients:
- You can substitute the almond flour with hazelnut flour or coconut flour.
- If you don't have prunes, you can use dried apricots or figs instead.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 tsp of cinnamon or cardamom to the batter for a spiced flavor.
- Replace the sliced almonds with chopped pistachios or walnuts.
- Drizzle the cooled cake with a lemon glaze made with powdered sugar and lemon juice.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients, or the cake will become tough.
- To make the cake gluten-free, use gluten-free all-purpose flour instead of regular flour.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar before slicing.
Garnishes:
Garnish the cake with fresh whipped cream or a dollop of Greek yogurt.
Pairings:
Pair the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the cake with a side of fresh fruit or a fruit salad.
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure the prunes are pitted before chopping them.
- Store the cake in an airtight container to prevent contamination.
Food History:
Prune and almond cake is a traditional dessert in France, where it is known as "gateau aux pruneaux et aux amandes."
Flavor Profiles:
The cake has a nutty and sweet flavor with a hint of vanilla and salt.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack.
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