Poppy-walnut cake with prunes

Ingredients:

• 300g sugar, 4 eggs, 1 large lemon, 2 small pots (2x150g) sour cream, 1 sachet baking powder, 400g wheat flour (replace optionally half of it with wholemeal flour), 150g each of ground poppy seed and walnut, 200ml milk, 200g pitted, soft prunes
• for greasing the baking tray: 20g butter, approx. 2 tbsp breadcrumbs
• topping: half a jar of Kecskeméti mixed forest fruit jam 

1. Put the sugar in a bowl with the egg yolks. Wash the lemon thoroughly then grate the zest in the bowl, then whip it for 3 mins with an electric whisk. Add the sour cream and continue whipping for 2-3 minutes longer. Sift the flour with the baking powder, mix with the whipped eggs, then separate the mass into two. Add the walnut to one and the poppy seeds to the other, soften both with 100ml milk each. Whip the egg whites into a thick foam, then fold a half into each of the mixtures above. 

2. Grease a medium-sized (20x35 cm) baking tray with butter and dust with crumbs, then spread the walnut mix evenly at the bottom. Spread the pitted and halved prunes on top. Add 1-2 tbsp milk to the poppy seed mass to prevent it from mixing with the walnut mass when spreading on top.

3. Bake it for about 25 minutes in a pre-heated oven at moderate heat (180 °C; or 165 °C in a fan-assisted oven). Let cool to room temperature before cutting into squares. Spread diluted jam on top before serving.