2 1/2 c Plus 2 T unsifted all -(about 1/2 C)
-purpose flour 2 Large eggs, at room temp.
1/2 c Ground roasted hazelnuts 1 c Granulated sugar
1 1/2 t Baking powder 1/2 c Olive oil
1/2 t Ground cinnamon 1/2 c Fresh orange juice
1/4 t Salt 1 T Finely grated orange rind
10 Dried pitted prunes, each Confectioners’ sugar
-cut into 8 pieces
1. Grease and flour 9-inch tube pan. Heat oven to 350’F. In small
bowl, mix 2 1/2 C flour, the hazelnuts, baking powder, cinnamon, and
salt. In cup, mix prunes and remaining 2 T flour.
2. In large bowl, with electric mixer at high speed, beat eggs with
granulated sugar until thick and pale yellow-about 5 minutes.
Gradually beat in oil. Add flour mixture alternately with orange
juice to the egg mixture, beating until blended. With rubber spatula,
fold in floured prunes and orange rind. Pour batter into prepared pan.
3. Bake 55 to 60 minutes or until cake tester inserted in center of
cake comes out clean. Cool cake in pan 5 minutes. Turn cake out and
cool completely on wire rack. Transfer cake to serving plate and dust
with confectioners’ sugar.
Country Living/Nov/90 Scanned & fixed by DP & GG
Yields
12 servings