Soft-baked prune cake with cream and maple syrup Recipe

Soft-baked prune cake with cream and maple syrup Recipe

  • 100g/3½oz butter, plus extra for greasing
  • 100g/3½oz caster sugar
  • 2 free-range eggs, beaten
  • 100g/3½oz self-raising flour
  • 3 prunes, chopped
  • double cream, lightly whipped
  • icing sugar, for dusting
  • 2 tbsp maple syrup
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Cream the butter and sugar together in a bowl until pale and fluffy, then gradually beat in the eggs. Mix in the flour, until the mixture is smooth.
  3. Grease a metal chefs' ring, place on a baking tray and spoon in the cake mixture. Scatter over two-thirds of the chopped prunes and gently press down. Bake in the oven for 10-12 minutes, or until the cake is golden-brown and firm to the touch.
  4. Turn the cake out onto a serving plate. Serve with the remaining chopped prunes scattered over, topped with a dollop of whipped cream. Dust with icing sugar and drizzle over the maple syrup.
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