schwabian prune cake
this is one of my favourite cakes that my mum used to make when i grew up. it's made from fresh prunes. they are hard to find here in western australia. and lucky for me i know someone who has two trees. my friend jim has a small orchard and grows the most delicious organic stone fruit. he doesn't pick it until it has properly ripened on the tree. so i drove out to his place yesterday and came home with a box full of eight kilos of fruit: prunes, plums, nectarines and figs…
the prunes were so perfectly ripe, their sweet juice was running down my fingers when i cut them up for the cake. no photos of that though with all the mess…
and here's what was left of the cake this morning…
it doesn't look very glamorous but it was soooooo yummy.
here's the recipe:
for the shortcrust mix the flour – butter – sugar plus one egg in the following ratio:
3 parts flour – 2 parts butter – 1 part sugar
(i used 450g of atta flour – 300g of butter – 150g of sugar plus the egg)
and line your baking dish with the dough.
depending on the size of your cake you will need 1.5 – 2kg of fresh prunes. cut them open, remove the stone and line them up on the shortcrust inside the baking dish.
i usually sprinkle a bit of sugar and cinnamon onto the top. these prunes were so sweet though i only dusted it with some cinnamon.
bake in a pre-heated oven at 180C for about 40min or until the crust is golden-brown and the prunes are cooked.