Cake with prunes, almonds and chocolate

Submitted by enr on 29 Aug 2012
1 kg plums
250 g softened butter
250 g sugar
100 g almond flour or finely minced meat peeled almonds
25 g almonds
1 tsp salt
2 tbsp extract from Bourbon vanilla
6 eggs type L or 7 eggs type M
400 g flour
2 tsp baking powder
the juice and rind of 1 lime / lemon
3 tbsp brown unrefined cane sugar molasses / muscovado
100 g of chocolate - with 70-80% almonds
100 g of powdered sugar for sprinkling
Cake with prunes, almonds and chocolate
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Turn on the oven to 180 C. Beat the butter with the sugar. Add eggs one at a time into the mixture and beat. Mix flour with baking powder, almond flour and salt. Spoon by spoon add to the mix. Add lime juice and crusts broken into small pieces and chocolate Extracts Vanilla - see Натурална vanilla . Pour evenly into a rectangular tray with dimensions 25x35 cm, on cooking paper and smooth mixture. Remove the pits of prunes. Cut them into slices and arrange on top fan. Sprinkle with brown sugar and almonds that are pre-moistened with water to prevent burning. Bake in a hot oven 40-50 minutes. Serve up the cold cake already cut into pieces and sprinkle with powdered sugar. * The brown unrefined cane sugar is also called * Barbados sugar *, molasses sugar or * moist sugar * - t. Mr. moist sugar. Unrefined, dark brown, slightly rough and sticky. Taste of muscovado is saturated and is due to its source - the juice of the sugar cane. Unlike other brown sugar, molasses when it is not removed in part, to ensure that it is crude. Not produced industrially, most sugars of this type comes from Mauritius, off the coast of Africa. It offers good resistance to high temperatures and has a relatively long shelf life. Usually used in recipes for cakes and making rum.
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29 Aug 2012
Adapted from - Plum and Almond cake