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    Prune and Almond Crumble Torte

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    Prune and Almond Crumble Torte

    "One cold day, we went to the Britons Arms in Norwich for coffee, and ate a lovely prune and almond torte," writes Deborah Kitson of Tasburgh, Norfolk. "Please find the recipe." Landlady Gillian Mixer was happy to oblige.

    • Vegetarian
    • Preparation time: 40 minutes
    • Cooking time: 40 minutes, plus cooling
    • Total time: 1 hour 20 minutes, plus cooling 60 minutes 20 minutes

    Serves: 8


    • 250g no-need-to-soak French prunes
    • 2 tbsp water
    • 200g caster sugar
    • 1 large Bramley apple, peeled, cored and chopped
    • 150g self-raising flour
    • 150g ground almonds
    • 150g butter, at room temperature
    • 1 medium egg, lightly beaten


    1. Put the prunes with the water into a pan, bring to a gentle simmer and cook over a low heat for about 15 minutes until they are plump. Add 50g of the sugar and the chopped apple and cook gently for another 5 minutes until the apple is soft. Don't let the mixture become runny. Set aside to cool while you prepare the crumble mixture. Line a 20cm-diameter, round springform or loose-bottomed cake tin with baking parchment. Preheat the oven to 190° C, gas mark 5.
    2. Stir together the flour, ground almonds and remaining caster sugar. Add the butter and cut it into the flour roughly with a knife. Then rub in the butter lightly with your fingers until you have a crumbly mixture. Add the beaten egg and mix quickly - the mixture will become quite sticky.
    3. Crumble just over half of this mixture into the bottom of the prepared cake tin. Add the prune and apple mixture in a layer, then break the remaining crumble mixture over the top, making sure it stays in chunky lumps. Bake for 40 minutes or until firm but not hard.
    4. Cool the torte in the tin, then turn out and remove the parchment. Dust with icing sugar and serve. This is good served warm, or at room temperature, with vanilla ice cream or crème fraîche.

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