APPLE PRUNE CARDAMOM CAKE
This prune apple cardamom cake by the chef Genevieve Gergis was inspired by sticky toffee pudding, a dish that her husband and business partner, the chef Ori Menashe, loves. It's on the menu at their restaurant Bavel in Los Angeles, where it's served hot from the oven with date toffee sauce and whipped cream. You can serve this cake version with your favorite toffee or caramel sauce and ice cream. It makes a lovely dessert after a Rosh Hashana supper or as part of a spread to break the Yom Kippur fast.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put the prunes in a medium bowl and pour in the apple cider. Let soak at room temperature for at least 1 hour or, if longer, refrigerate up to overnight.
- In a small saucepan over medium-low heat, simmer the soaked prunes and cider for 15 to 20 minutes until the prunes are soft and mostly broken down. Set aside and let cool to room temperature, then stir in the grated apples.
- Heat oven to 350 degrees and generously butter a 9-inch cake pan. In a large bowl, thoroughly whisk together the flours, baking powder, baking soda, salt, cardamom and cinnamon.
- In a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 4 to 5 minutes. Scrape down the bowl, then add the vanilla extract and mix until combined. Scrape down the bowl once again, and add the eggs one at a time, scraping down in between each addition. Alternate adding half the prune mixture, then half the flour mixture, to the stand mixer bowl, starting with wet and ending with dry, scraping down between each addition. Take care not to overmix.
- Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the middle comes out with moist crumbs and no wet batter. Let cool on a rack for 10 minutes, then invert onto a plate. Invert again onto a serving plate and serve warm with whipped cream, crème fraîche or ice cream, if you'd like.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 16 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elias Kosgei
[email protected]This is a great recipe for a fall cake. The apples and prunes give it a lovely flavor and the cardamom adds a touch of spice.
Nafij Ahmed
[email protected]I'm not a big fan of prunes, but I actually really enjoyed this cake. The flavors were perfectly balanced and the cake was very moist.
Mark Cairns
[email protected]I didn't have any cardamom on hand, so I used cinnamon instead. The cake still turned out great!
Jobayed Kabur
[email protected]I found this cake to be a bit dry, but the flavor was good.
elim fitwi
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Gopi Chaulagain
[email protected]I love this cake! It's so moist and flavorful, and the cardamom adds a really nice touch.
Naeem Abbass
[email protected]This is my new favorite cake! The flavors are so well-balanced and the texture is perfect.
Meftahul Ferdaus
[email protected]I made this cake for a potluck and it was a hit! Everyone loved the unique flavor combination and the moist texture.
Dinu Neaga
[email protected]Easy to follow recipe, and the end result was delicious! The cake was moist and flavorful, and the cardamom added a nice touch of spice.
Binod Chy
[email protected]This cake was a delightful treat! The flavors of apple, prune, and cardamom blended perfectly, and the texture was moist and fluffy. I especially enjoyed the subtle sweetness of the prunes, which complemented the tartness of the apples. Overall, this