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Shortbread Cake and Prunes




Source of Recipe


Source: Eating Well


List of Ingredients




1 cup (2 sticks) butter

1 cup granulated sugar, sifted

2 egg yolks

2 whole eggs

1/4 cup sour cream

2 1/2 cups all-purpose flour

1 teaspoon baking powder

4 cups pitted prunes

Grated zest of 2 oranges

1 cup water

1/2 cup apricot jam, heated, strained, and kept warm



Recipe



In a bowl, beat the butter until soft. Gradually add the sugar, blending until very light and creamy.


Beat in the egg yolks, whole eggs, and sour cream. Sift the flour and the baking powder together and stir into the creamed mixture. Blend completely. Wrap this dough in plastic wrap and chill for several hours or overnight.


Preheat the oven to 325 degrees F.


Roll out the dough on a floured surface. Cut the dough into 4 rounds 7 inches in diameter. Place the rounds on a cookie sheet. Bake 20 minutes until lightly colored.


Place 3 cups of the prunes, the orange zest, and the cup of water into a microwaveable container. Microwave for 10 to 20 minutes, until prunes have absorbed the water and have softened. (Alternately, you may do this in a covered, heavy saucepan, over low heat.) Cool slightly and use a food processor to puree. Cool to room temperature.


Place a disk of shortbread on a plate. Cover with a third of the prunes. Cover with a second disk and cover with another third of the prunes. Repeat once more and top with the fourth disk. Wrap in plastic wrap and refrigerate overnight.


Unwrap the shortbread and spread a layer of apricot jam over the top. Flatten the remaining 1 cup of prunes between two sheets of plastic wrap. Cover top layer of shortbread with the flattened prunes. Paint the apricot glaze over the prunes and allow to cool to room temperature.