Honey cake with prunes and walnuts


  • 100 g butter
  • 2 eggs
  • 180 g wheat flour
  • 75 g unrefined cane sugar
  • 80 g honey
  • 1 tsp baking powder


  • 500 g sour cream
  • 80 g sugar
  • 150 g prunes
  • 100 g walnuts


  • 150 g sour cream
  • 100 g walnuts
To make the batter, put the butter, sugar and honey in a pan and heat until the butter has melted. Mix until smooth, let it cool for a bit, and stir in lightly beaten eggs and flour that has been mixed with the baking powder. Spread the batter in a baking tin that has been lined with parchment paper and bake in the oven at 175 °C for 15 minutes. Cool and cut into four even pieces.
To prepare the filling, combine the sour cream with the sugar and divide into two halves. Add the chopped walnuts to one half and chopped prunes to the other. Stack the pieces on a serving plate, spreading plum and walnut filling one after another between the layers. Spread the sour cream over the top and sides of the cake and cover with chopped nuts. Refrigerate overnight.