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In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.

Source: Martha Stewart Living, November 2009
Yield

Ingredients

For the Cake

For the Filling

Directions

Cook's Notes

Wrap the dessert in plastic, and store at room temperature to enjoy it for up to three months.

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  • True Icelander
    8 JAN, 2013
    I have not made this recipe, but my grandmother was 100% Icelandlandic & this recipe is SO wrong. The first crime is that there should be at least 1-2 Tbsp. of fresh ground cardamom seeds ( from the pod )in the cookie dough. Second, NO butter. Use shortening & sourcream so it stays very moist. There is no cutting of dough into sizes. You turn a 9" round upside down & roll out the dough & slide the cookie off when done. Tradition is 6 layers of cake & 5 layers of prunes ( Lemon, sugar, prunes).
    Reply
    • shannanlee50
      19 DEC, 2015
      It's important to understand that each family may have a slightly different version. My grandmother was 100% Icelandic and she hated the spice cardamom. She switched it with cinnamon. So my mother learned it from her Icelandic mother who taught me her recipe. Would be interesting to try it with cardamom, but we're happy with our family version.
  • Terrence Arnfinson
    16 JUN, 2013
    A cake that was made with frugality in mind, when winter had only the availability of dried fruit at hand. Brown sugar was commonly used as less expensive, as was shortening. Cardamom is a spice favoured in Scandinavian cooking use as much or little as you may. Use rimmed cooking pans upside down for ease of sliding thin cakes off without breakage.
    Reply

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