California Prune and Pear Cake

Makes: 12Prep Time: 25 minutesCook Time: 35 minutes


  • 80grams California Prunes
  • 3 Pears
  • White Rum
  • 250grams Caster Sugar
  • 50grams Dark Chocolate Chips
  • A knob of butter
  • 4 eggs
  • 200grams sifted flour
  • 20grams unsweetened cocoa


1. Cut the Pears and remove the core
2. Brown them in a pan with the knob of butter
3. Deglaze with the white rum and add California Prunes
4. Prepare the cake mixture with the eggs and the sugar, whipping it all together
5. Pour the sifted flour and incorporate it all into the mixture slowly
6. Add the California Prunes cut into small pieces, the dark chocolate chips and the unsweetened cocoa
7. Place the pears in a cake tin win a sheet of baking paper
8. Pour in the mixture and bake in the oven at 170°C for 35 minutes


Andrea Mainardi

Andrea Mainardi

Andrea Mainardi, also known as 'The Atomic Chef', is the proprietor of Officina Cucina in Brescia, Northern Italy where he serves a single table of 2-10 people for a ten-course sensory tasting experience. Andrea first worked with the California Prune Board on "Cotto & Mangiato", a daily programme on Italia 1 TV and has since developed 'the purple menu', creating exciting and enticing statement dishes using California Prunes that can be made at home to impress friends and family, whilst making full use of the fantastic flavour profile of California Prunes.