80g of white almond purée
125g of caster sugar
100g of ground almonds
100g of flour
1 level teaspoon of baking powder
150ml of plum brandy
250g of prunes
1 pinch of salt
1. Preheat the oven to 180°C (gas mark 6).
2. Pour the almond purée into a bowl. Add the sugar and the ground almonds, then carefully incorporate, in this order: the whole eggs, the flour, the baking powder and the salt. Flavour with the prune brandy.
3. Delicately incorporate the quartered prunes into the batter and pour into a greased tin (if youre using a silicon mould, you dont need to grease it).
4. Bake for around 30 minutes. Turn out onto a wire rack and leave to cool.