Prune and galliano cake

Prune and galliano cake

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This cake looks really attractive when cooked in a kugelhopf tin, but you can also bake it in a ring (bundt) tin.

Ingredients

Quantity Ingredient
4 eggs
285g caster sugar
310ml cream
2 tablespoons galliano liqueur
300g self-raising flour, sifted
2 tablespoons orange marmalade
30g dutch cocoa powder, sifted
110g pitted prunes, cut into small pieces
icing sugar or dutch cocoa powder, for dusting

Method

  1. Preheat the oven to 150°C. Butter and flour a 25 cm kugelhopf tin or a 25 cm ring tin.
  2. Using electric beaters, beat the eggs and sugar until thick and creamy. Fold in the cream and Galliano.
  3. Lightly fold in the sifted flour. Spoon two-thirds of the mixture into the prepared tin.
  4. Combine the marmalade, cocoa powder and chopped prunes, then mix into the remaining cake mixture. Pour this over the mixture in the tin, then lightly stir with the blade of a knife to obtain a slightly marbled effect.
  5. Bake for 1–1 1/4 hours. Set aside to cool for 5 minutes before turning out onto a wire rack. Serve dusted with icing sugar or cocoa powder.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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