Sticky prune and Almond cake with white chocolate sauce



5 cups pitted prunes
5 cups boiling water
5 teaspoon bicarb of soda
3 tablespoons orange zest
300 grams butter, softened
2 cups of brown sugar
8 eggs
4 cup SR Flour
2 cups of almond meal

White Chocolate Sauce

500 mls cream
500 grams white chocolate
50 grams butter
1 tablespoon vanilla paste


Combine the prunes, bicarb, orange zest and water and stand for 5 minutes. Add the butter and sugar and stir well, add the eggs almond meal and flour and combine to form cake mixture.

Pour into a greased and lined cake tin and bake at 180 ̊C for 45-55 minutes.

To make the sauce, combine the ingredients in a small saucepan and stir over a low heat until the sauce is smooth and creamy.

To serve, slice cake into slices, serve with white chocolate sauce and fresh berries.

Please note: You may double the quantities, make the cake in muffin tins and serve this dessert individually rather than whole if desired.