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Ukrainian Prune Torte
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Traditional Eastern European dessert: Almond cake with sweet dried plum filling, best made a day ahead to set layers.
Ingredients:
  • 1 cup butter
  • 1 cup confectioners' sugar, divided
  • 1 egg
  • 0.5 teaspoon almond extract
  • 1 pinch salt
  • 0.75 cup blanched almonds
  • 2 cups sifted all-purpose flour
  • 16 ounces pitted prunes
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) while you generously grease and flour 5 (8 inch) round pans.
  • Process the blanched almonds with 1/4 cup confectioners' sugar in a food processor. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Incorporate the egg. Mix in almond extract, salt, and the ground almond mixture. Add the flour and combine well. Divide the dough into 5 equal parts. Roll or pat each piece between sheets of waxed or parchment paper to fit the pans.
  • Bake in the preheated oven for around 20 minutes until the edges become golden brown. Remove from the pans while they are still hot.
  • To prepare the Prune Filling: Simmer prunes in water until soft, then puree in a food processor after draining and reserving the liquid.
  • Combine the prune puree with white sugar, cinnamon, lemon juice, and 4 tablespoons of reserved prune liquid in the saucepan. Bring to a boil, then remove from heat. Spread the warm prune filling between the torte layers and allow it to stand for 24 hours before slicing.

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