Prune Torte

    Prune Torte


    6 people made this

    This is a Ukrainian torte. Five tasty layers of a sweet ground almond cake, pressed together with a cinnamon prune filling. The trick is to let is set for 24 hours before slicing.

    Serves: 8 

    • Cake
    • 250g butter
    • 1 cup (130g) icing sugar
    • 1 egg
    • 1/2 teaspoon almond essence
    • 1 pinch salt
    • 1 cup (110g) finely ground blanched almonds
    • 2 cups (250g) sifted plain flour
    • Prune Filling
    • 450g pitted prunes
    • 1 cup (250ml) water
    • 1 cup (200g) white sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon lemon juice

    Preparation:30min  ›  Cook:20min  ›  Extra time:1day setting  ›  Ready in:1day50min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour five 20cm round cake 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 essence, 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 cake tin.
    3. Bake in the preheated oven for 20 minutes, or until delicately browned. Remove from the tins while still hot.
    4. Prune Filling Place the prunes in a saucepan and cover with water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Grind prunes or puree in a food processor.
    5. In a saucepan, combine ground prunes, white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring mixture to a boil.
    6. To Assemble: Build the layers with warm prune filling between them. Let stand for 24 hours before slicing.

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