Ingredients
- 250 gm pitted prunes
- 3 tbsp cognac / brandy
- melted butter for greasing the form/mould
- 3 tbsp flaked almonds to prepare form (to sprinkle on form to make sure the cake doesn’t stick to the form)
- 4 eggs
- 1 + 1/4 cups caster sugar
- 1 tbsp finely grated lemon rind
- 1 + 1/4 cups thickened cream
- 2 cups self raising flour
- 1 cup walnuts
- icing sugar for dusting
- 3 tbsp cherry jam
- cocoa
Method;
- cut up & soak them prunes in brandy
- dust tin with melted butter and sprinkle flaked almonds
- beat eggs with castor sugar and lemon rind until thick & pale
- stir in cream & gently fold in flour
- remove about 1/3rd of the mixture
- combine jam & cocoa, plums and walnuts and stir into remaining mixture
- spoon into prepared mold
- pour plain mixture into mold
- stir with knife to get marbled effect
(need a few last steps here…)