Mostly healthy eating!

Prune cake with brandy and walnuts

Prune cake with brandy and walnuts

First let me apologise for another cake recipe on what should be a healthy eating blog. We have been doing a lot of entertaining recently and cake is always on the menu. In the run up to Christmas there will probably be more cake, but I promise we will return to healthy eating in the new year.

This lovely creation is taken from Sweet, by Yotam Ottolenghi and Helen Goh. It is a delightfully moist cake full of flavour from the brandy soaked prunes, and a good kick of vanilla and cinnamon.

Enjoy x


Prune Cake with Brandy and Walnuts




  • 250g pitted prunes, quartered
  • 100ml brandy
  • finely grated zest of 1 orange
  • 300g plain flour, plus extra for dusting
  • 1 teasp baking powder
  • 1 teasp bicarbonate of soda
  • ½ teasp salt
  • 200g unsalted butter, at room temperature, plus extra for greasing
  • 200g caster sugar
  • 1 teasp vanilla extract
  • 2 large eggs
  • 230g crème fraîche
  • icing sugar for dusting

For the crumble

  • 40g light muscovado sugar
  • 2 teasp ground cinnamon
  • 40g walnuts, roughly chopped
  • pinch of salt


Place the prunes in a bowl with the brandy and orange zest. Cover the bowl with cling film and leave at room temperature overnight to soak, stirring a few times.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Grease and flour a 23cm bundt tin.

Prepare the crumble by mixing all the crumble ingredients together in a small bowl and set aside.

Sift the flour, baking powder, bicarbonate of soda and salt together into a bowl and set aside.

Place the butter and sugar in the bowl of an electric mixer with the paddle blade attachment in place. Beat on a medium-high speed until light and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mix alternately with the crème fraîche. Remove the bowl from the machine and, using a rubber spatula, gently fold in the prunes along with their syrupy brandy.

Spoon half of the cake batter into the prepared tin and sprinkle over the crumble. Follow this with the remaining batter and bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to rest for 10 minutes. Turn out on to a cake plate and dust with icing sugar, if serving warm, or set aside to cool before dusting and serving.


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