Dried Plum Cake/Torta di Prugne Secche
SERVES 8 to 10
- 1 cup dried, pitted prunes
- 4 teaspoons sugar
- Grated zest one lemon
- 1/2 cup red wine*
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 3 eggs, separated
- 1 cup plus 2 tablespoons unbleached all purpose flour
- 3 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- Preheat the oven to 375°F.
- Prepare a 9 or 10 x 2 inch round cake pan by spraying it with butter spray. Cut a piece of parchment paper to fit the inside bottom of the pan; then spray the paper with butter also.
- Place prunes in a small saucepan and cover them with the wine. Add the 4 teaspoons of sugar and the lemon zest. Cover the pan and simmer until most of the wine has been absorbed by the prunes. Remove from the heat and drain, allowing the prunes to cool while you make the cake batter.
- Cream the butter and remaining sugar until light and fluffy. Add the egg yolks one at a time and beat until smooth.
- On sheet of wax paper sift the flour, baking powder and salt together. Add the dry ingredients and the cream to the yolk mixture and beat gently to combine.
- In a separate clean bowl beat the whites into soft peaks and fold them into the batter.
- Pour the batter into the prepared pan. Arrange the prunes on top and bake for 20 to 35 minutes or until the cake is golden brown. The prunes will sink into the batter.
- Cool the cake on a rack. Dust with confectioners’ sugar or glaze.
- *NOTE: If the prunes are very dry, use 3/4 cup of wine.
This recipe was featured on Season 21 - Episode 2111.
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