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Citrus Prune Cake (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 12

12 ounces pitted prunes, (2-1/4 cups)
2 cups prune juice
8 eggs, separated, room temperature
1-1/2 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons vanilla, (optional)
3/4 cup matzo cake meal
1/4 cup potato starch
4-1/2 ounces walnuts, finely chopped (1 cup)
1/2 teaspoon salt

Prune Sauce:
reserved prune puree and liquid from cake
1/4 cup honey
2 tablespoons (or more) dry red Passover wine
1/2 teaspoon grated lemon peel

Combine prunes and prune juice in medium saucepan and bring to boil. Reduce heat and simmer until prunes are very tender, about 15 minutes. Drain well, reserving liquid for sauce. Puree prunes. Measure 1 cup puree for cake. Reserve remainder for sauce.

Make Cake:
Preheat oven to 350°F.

Using electric mixer, beat yolks and 3/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes. Gently fold in 1 cup prune puree, lemon juice, peel and vanilla. Sift together cake meal and potato starch. Fold into yolk mixture. Fold in nuts.

Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Turn into ungreased10" tube pan. Bake until tester inserted in center comes out clean, about 45 minutes. Invert onto rack and cool completely.

To serve, cut cake into thin slices. Top each with 2-3 tablespoons sauce.

Make Prune Sauce:
Warm puree, liquid, honey, 2 tablespoons wine, and lemon peel in heavy small saucepan over low heat. If thinner consistency is desired, stir in 1-2 teaspoons more wine. Serve warm.

Posted by Carole Walberg

Nutritional Info Per Serving: 269 Calories; 9g Fat (29.0% calories from fat); 7g Protein; 43g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 128mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 2 Other Carbohydrates.