Soft-Baked Prune Cake with Cream and Maple Syrup

A light vegetarian sponge cake topped with chopped prunes, whipped cream, icing sugar, and a sweet maple syrup drizzle.

Baking Vegetarian Dessert Cake Prunes

Estimated Nutrition

Calories

1820.5

kcal / serving

1820.5 kcal total

Carbs

196.2g

per serving

196.2 g total

Fat

105.4g

per serving

105.4 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

100

tsp

For dusting

Dairy

100

Butter

Plus extra for greasing

piece

Eggs

Free-range, beaten

Double Cream

Lightly whipped

Fruits

piece

Prunes

Chopped

Method

Preheat the oven to 180°C.

Cream the butter and sugar in a bowl until pale and fluffy.

Beat in the eggs gradually and mix in the flour until smooth.

Grease a metal chefs' ring and place it on a baking tray.

Spoon the mixture into the ring and scatter two-thirds of the prunes on top.

Bake for 10-12 minutes until golden-brown and firm.

Turn the cake onto a plate and scatter the remaining prunes.

Top with whipped cream, dust with icing sugar, and drizzle with maple syrup.