1 hr 25 mins
Simon G's Note:
This cake is truly delicious and has been a firm favourite in our family for years. Great for special occasions when you have people over. It keeps well for at least a week in an airtight tin.
My Private Note
Units: US | Metric
- 125 g butter
- 170 g sugar
- 2 eggs
- 100 g almonds, ground
- 80 g self-raising flour
- 125 ml whole milk
- 4.92 ml vanilla essence
- 2.46 ml baking powder
- 1Preheat oven to 375F / 190°C.
- 2Cream together 125g butter and 170g sugar.
- 3Add well beaten aggs, almonds, self-raising flour, milk, vanilla and baking powder.
- 4Alternatively, place all these ingredients in a food processor for 10 seconds. Run a spatula around the bowl and process for a further 5 seconds.
- 5Either way, place the batter into a well greased 23 cm torte tin.
- 6Stone prunes and coarsely chop and place on batter.
- 7Mix walnuts with 2T sugar and spoon over the batter.
- 8Thinly slice apples and place over the top of the walnuts.
- 9Bake the cake for 40 minutes.
- 10Carefully remove the cake from the oven by pulling out the rack it is sitting on.
- 11Quickly sprinkle over the apples 3T sugar, cubed butter and cinnamon.
- 12Slide the cake back into the oven and bake for a further 15 to 20 minutes or until a skewer comes out clean from the centre of the cake.
- 13Serve the cake with whipped cream.
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Nutritional Facts for Danish Apple and Prune Cake
Serving Size: 1 (86 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 267.7
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 5.8 g
- Cholesterol 44.0 mg
- Sodium 178.2 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 2.4 g
- Sugars 20.5 g
- Protein 4.2 g