Recipe for prune slices
Prune Slices.
Maybe you have baked & tasted my popular “Heavenly Raspberry Slices”. Today, the raspberry jam has been replaced with prune purée.
I like to bake the prune slices as we approach the wonderful Christmas season, and before we fully immerse ourselves into cookies and confections.
These lovely slices taste and remind me of childhood and Sunday coffee & cake☕️
Equipment
- Pot
- Immersion Hand Blender
- Bowl
- Rolling Pin
- Baking Tray
- Baking Paper
- Oven
- Knife
Ingredients
Shortcrust Pastry
- 250 gram Flour
- 125 gram Butter
- 125 gram Sugar
- 4.8 gram Baking Soda
- 1 pcs. Egg
Prune Puree
- 12 pcs. Prunes
- Water a little
- 31.25 gram Sugar
- Orange Juice
Garnish
- sprinkle
- Water for icing
- Powdered Sugar for icing
Instructions
Prune Purée
- -
- Boil 10-12 prunes in a little water and add 2-3 tbsp of sugar and the juice of an orange.
- I give the mixture a quick blend with a hand blender.
- Let it cool.
- -
- Rub the butter into the flour.
- Add sugar and baking powder and combine the dough with the egg.
- Now roll out the dough on a piece of baking paper so that it fits your baking tray.
- Spread the prune purée on one half.
- Fold the other half over and press lightly along the edges.
- Bake at 180°C fan-forced for about 18-20 minutes.
- Let the cake cool a little before you decorate with icing and sprinkles.
- Cut the cake into slices, e.g., harlequin or triangles, when the icing has dried and while the cake is still slightly warm.
