Ingredients
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For the pastry
For the filling
Method
-
Prune purée
Simmer the prunes in water until soft, then purée them. Thicken with sugar, cinnamon and vanilla, and leave to cool.
20 min -
Pastry
Cream the room-temperature butter with the sugar, then beat in the egg and double cream. Add the flour, baking powder and cardamom, and work into a smooth dough.
-
Discs
Divide the dough into six portions and roll each one out on baking paper into a thin disc about 22 cm in diameter.
-
Baking
Bake the discs at 175–200 degrees for 10–15 minutes, until the edges turn golden brown. Leave to cool.
60 min -
Layering
Layer the cooled discs with the prune purée, spreading filling on the top as well.
-
Maturing
Wrap the cake tightly and leave it to rest in a cool, dry place for 3–4 days.
4320 min
| Nutrient | Total (12 slices) | 1 slices |
|---|---|---|
| Energy | 7 330 kcal | 611 kcal |
| Fat | 231 g | 19 g |
| of which saturates | 138 g | 11 g |
| Carbohydrates | 1 291 g | 108 g |
| Protein | 83 g | 6,9 g |
| Fibre | 69 g | 5,7 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: cardamom. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
May contain: sulphites (depends on the exact product used)
For sensitive digestion: cream (lactose), flour, prunes (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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