Passover Prune Compote Cake

Prunes really have a bad reputation, but the really are a nice fruit in the plum family. They just happen to be associated with…regularity. They are a blue-black in color, and most people find them dried or stewed. You used to be able to find them fresh, although I think the demand has dropped off significantly since the 1970s. I have made upside down prune cake and it really was a lovely flavor. I hope you will try to give prunes a break and try this cake.

Compote is a popular way to serve fresh fruit dating back to the Middle Ages. As times and trends changed, it went from an appetizer to the dessert course. Compote is maybe similar to applesauce, but maybe more liquidy. I learned it was popular in Jewish cooking because it contains no milk.

Finally, a tube cake pan is the type angel food cake is baked in.

Passover 2021 begins at sundown March 27 and ends Sunday evening April 4th.

Passover Prune Compote Cake

Prune puree – 1 1/3 c

Separate 9 eggs

Beat yolks until thick

Add 1 1/4 c sugar + 1 1/3 tsp salt, beating constantly. Stir in 1 1/3 tsp lemon peel, 4 Tbsp lemon juice and cooled prune puree. Fold in 1 1/3 c matzo cake meal, 1 1/3 c finely chopped nuts.

Beat egg whites, add 1/2 c sugar and beat until very stiff. Fold into batter. 10″ ungreased tube.

Bake 350º 1 hour

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