by GABRIEL GATĒ from GMA (Channel 10) on 22/4/05
I like to use a kugelhopf tin for this lovely, moist cake which keeps well for several days. The prunes can be soaked in the brandy 24 hours ahead if you wish.
250 g pitted prunes
3 tbsp brandy
A little butter to grease the mould and 3 tbsp flaked almonds
4 eggs (size 61 g)
1 tbsp finely grated orange zest
1 1/4 cups caster sugar
1 1/4 cups thickened cream
2 cups self-raising flour, sifted
1/4 cup cocoa, sifted
1 cup walnuts
Icing sugar for dusting
1. Soak prunes in the brandy for a few hours if possible. Preheat oven to 160°C.
2. Butter a kugelhopf mould and sprinkle flaked almonds around the inside.
3. Mix cocoa with cream and the brandy from the prunes. In your electric mixer using the whisk attachment and on medium speed beat eggs, orange zest and caster sugar together until thick and creamy.
4. Undo the bowl and fold through the cream by hand. Fold in self-raising flour.
5. Pour half of the cake mixture into the tin. Top with half the prunes and walnuts.
6. Top with remaining cake mixture and remaining prunes and walnuts.
7. Bake in preheated oven for about 1 hour 10 minutes.
8. Allow to cool in the tin for 10 minutes before turning out.
9. Just before serving, dust with icing sugar.