I had found this delicious recipe, originally from Brazil, in an italian magazine a couple of years ago and since then I’ve been making and remaking it many times being one my family favorites. I adapted the recipe to my taste to make it a bit more ‘healthy’ and less sweet: I reduced sugar and butter but the cake still tastes amaaaazing and people will think you bought it in a french “Patisserie”. Try to believe 🙂
photos coco zordan
12
20 min.
60 min.
unbleached all-purpose flour gr. 300
castor sugar gr. 250
softened butter gr. 150
eggs 4 (big) or 5 (small)
milk 1 cup
orange (freshly) juice 1 cup
baking powder gr. 8 (1 tsp)
dry pitted prunes gr. 200
raisin gr. 100
chopped walnuts gr. 50
lemon and/or orange zest 1 tbs
vanilla extract 1 tsp
confectioner’s sugar for the top (1Tbs.)
remove eggs and butter from the fridge and let them get to room temperature.
put 2 small pots on low heat: in one you’ll slowly cook the prunes,1 tbs sugar and half cup of water, in the other you’ll cook the raisin, 1 tbs sugar and half cup of water. Keep both pots covered with lid. Add more water if needed.When the prunes are well done smash them with a fork. Set apart to cool down.
set the oven on 350*
whip the egg whites nicely firm and store in the fridge
in a large bowl cream together butter, sugar, and vanilla extract, add one yoke at a time and mix.
add flour, milk with baking powder, orange juice and mix. Add raisin, plums and walnuts and gently mix with a spoon.
Lastly fold in the whipped whites
pour the batter into a cake pan lined with parchment paper, put in the oven on a middle rack for about an hour at 350*
Remove from oven and let cool completely. Sprinkle with confectioner’s sugar before serving.
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