Even the supermarkets have products that inspire me to bake and cook. I like to take my time and look at everything, see how the french do it. For instance they don’t have many flours and I am yet to find out what self raising flour is. I can find a sachets of “levure chimique” which is similar to baking powder but I can’t find flour called self raising.
When I was looking at the cans of vegetables I found a can of prune with almonds. I thought “hmmmm” that would make a great cake. I just have to wizz it up and add a few things. Here is what the can looks like.

You might not be able to purchase this so just replace it with a cup of prunes and half a cup of almonds and a little prune juice.


1/2 cup whole unblanched almonds, toasted, finely chopped
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup of almond meal
2 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup sugar
3 extra-large eggs, room temperature
1 cup pitted prunes, coarsely chopped

Caramel sauce

1 cup (210 g) of brown sugar
6 Tbsp (85 g) butter
1/2 cup (120 ml) heavy whipping cream


Place buttermilk and almonds and in small bowl. Pulse until almonds and prunes are blended Sift. flour, baking powder, baking soda, cinnamon, salt and into medium bowl.

Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Cool 30 minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cool until just warm.

Method for caramel sauce
Melt butter and brown sugar and cream together over a low heat until all the sugar crystals are dissolved. Easy!

Share on Facebook