Italian Prune and Almond Cake

Italian prunes are one of those seasonal fruit with such a short season, if you blink you might miss it. image When they appeared in the market  last week, I bought a big bag full and worried about what I would do with them later.  I had drooled over a plum-almond cake on one of my favorite blogs, Food on Fifth, in the summer.  Then as if Teresa Bkackburn was reading my mind, she published an Italian prune tart recipe.  Because I couldn’t choose one recipe over the other, I blended both to create a cake to serve at a luncheon I was hosting.  So was born Italian Prune-Almond Cake complete with the prunes soaking in Amaretto first.  Love at first bite. A prune-studded beauty with the triple layers of almond flavoring shining through.  I doubled the original recipe to serve a large group.


Italian Prune and Almond Cake

Preheat oven to 325 F

10-12 Italian prunes, cut in half and pitted

3 T Amaretto liqueur, divided

2 T brown sugar

2 sticks of butter, melted

6 eggs

1 c almond meal

1/2 c flour (or almond flour for gluten free option)

3 t almond extract

1 1/4 c raw sugar

1/2 c sliced almonds(I used Trader Joe’s Honey Roasted Almonds)

powdered sugar to dust on top

whipped cream, optional

In a bowl, toss the prunes with 2 T of the Amaretto and the brown sugar.  Let them macerate  while you prepare the cake batter. Generously butter a 9 inch springform pan. Put the melted butter in  a large mixing bowl, then add the eggs,  almond meal, flour, sugar, almond extract and the remaining tablespoon of Amaretto. Mix until just combined.  Pour into the pan.  Drain the prunes and place, cut side down, on top of your cake.  Sprinkle the almonds across the top.  Bake until golden, 45 minutes.  Cool in the pan, then carefully remove sides.  Dust generously with powdered sugar.


The prunes soaking up the Amaretto.


The cake batter studded with the boozy prunes.


The sliced almonds scattered across the cake before baking.


Isn’t this gorgeous?


20 thoughts on “Italian Prune and Almond Cake

    • They sure we’re! The batter was so interesting. More like almond paste/marzipan. So good with all the ground almonds. If you looked at the original recipe, my cake looks so different. I couldn’t find almond flour which is finer. It turned out! I always try new recipes on guests. Whew!

      Johanne Lamarche


    • I have a whole bottle we can share!!!! Look at Teresa’s original Plum Yum recipe. Hers was much more pillowy. I used ground almonds instead of almond flour but I quite liked the nuttier batter for a fall dessert. I made it for a group of International Women of Philadelphia and they all asked for the recipe!

      Johanne Lamarche


      • Yay! Thanks for the offer of your Amaretti 🙂 And also for suggesting the original recipe, though I think I prefer ground almonds too… yum. Looking forward to eating some. 🙂 lili

  1. I’ve never had Italian prunes, but they look delicious in your cake. I love the color that they bring to the top of your cake as well. It makes for a beautiful presentation. Happy FF, and I hope you have a wonderful weekend! 🙂

  2. What a fantastic cake. I imagine those plums are pretty irresistible soaked in amaretto. And I love the sound of a batter which is marzipan like.
    Thank you for bringing this to Fiesta Friday – such a great addition.
    From your FF co-host!

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