300g prunes chopped
200g sliced almonds
250g self raising flour sifted
200g Castor sugar
250g butter
6 eggs, separated
1 teaspoon vanilla essence
Method
Cream butter & sugar fill pale slowly add the egg yolks & the vanilla essence whisking well. whisk the egg whites till stiff & fold into the butter mixture gradually, fold in the flour & the prunes, turn the mixture into a cake tins top with almonds arranged in an attractive pattern, bake the cake in moderately hot oven for about 30 minutes.
200g sliced almonds
250g self raising flour sifted
200g Castor sugar
250g butter
6 eggs, separated
1 teaspoon vanilla essence
Method
Cream butter & sugar fill pale slowly add the egg yolks & the vanilla essence whisking well. whisk the egg whites till stiff & fold into the butter mixture gradually, fold in the flour & the prunes, turn the mixture into a cake tins top with almonds arranged in an attractive pattern, bake the cake in moderately hot oven for about 30 minutes.
