I really enjoyed this cake at a friends house. I was most sceptical to try it as I’m not a huge fan of prunes! However I was most pleasantly surprised and I loved it. I couldn’t even taste the prunes, but they gave the cake a lovely moist consistency. The coarsely chopped nuts gives the cake a lovely texture too.
With prunes in the cake surely that must mean it’s good for me and very healthy right?! 😉
- 300g raw sugar
- 300g almonds
- 300g milk chocolate melts
- 6 egg whites
- pinch of salt
- 160g pitted prunes
- 250ml thickened cream
- extra chocolate and slivered almonds to decorate
- Preheat oven to 160°C. Spray a large 25cm spring-form cake tin and line with baking paper.
- Place sugar into TM bowl and mill 10 sec / speed 9. Set aside.
- Place almonds into TM bowl and chop 3 sec / speed 8 (so it resembles coarse breadcrumbs). Set aside.
- Place chocolate into TM bowl and grate 10 sec / speed 9. Set aside.
- Wash and thoroughly dry TM bowl.
Insert butterfly into TM bowl. Add egg whites and salt and whip 6 mins /
speed 3 / MC off.
- Set TM 3 mins / speed 3 and while blades are moving, add sugar 1 Tbsp at a time through hole in TM lid until all sugar is added.
- Pour meringue mixture into a very large bowl. No need to wash TM bowl.
- Place prunes into TM bowl and chop 10 sec / speed 10.
- Add prunes, chopped almonds and chocolate (reserving some almonds and choc for decorating) to meringue in large bowl and fold through gently.
- Spoon mixture into prepared tin and bake 1.5 hours.
- Cool cake in tin, then release and place onto a serving plate.
- Insert butterfly into TM bowl. Add cream and whip 30 sec / speed 4 (until whipped). Spread generously over the top of cake.
- Decorate with grated chocolate and slivered almonds.
- Keep chilled until ready to serve.
Inspired and tweaked from a recipe from Jo Seagar to be made in the Thermomix. Jo is a recipe author and cook in New Zealand.
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