Recipes

The recipe developer's take on a Filipino bakery staple

This tender almond-and-olive-oil cake is sandwiched with California prune-and-raspberry butter and topped with a surprisingly easy tangy whipped cream topping that's thick enough to pipe swoops & swirls and stable enough to make ahead. The finished texture of the cake with the prune-raspberry filling is reminiscent of a soft, fruit-filled sandwich cookie. California prunes have an earthy, winey richness that pairs beautifully with the tart, fresh flavor of raspberries in this cake.