Preheat the oven to 200°C (400°F) and generously butter a deep ovenproof dish or springform pan with Unsalted Butter.
Warm the Whole Milk in a saucepan until it’s just simmering, then whisk in the Semolina (mannagryn) and cook, stirring, for a few minutes until the mixture thickens into a porridge; remove from the heat and let it cool slightly.
In a separate bowl, beat the Large Eggs with Granulated Sugar until combined and slightly pale, then fold this into the cooled semolina porridge along with a splash of the melted butter from the dish.
Stir in Ground Cardamom, a pinch of Salt and a little Ground Cinnamon to flavor the batter, then pour the mixture into the prepared dish and scatter the Dried Prunes evenly over the top.
Bake the pancake on the middle rack until puffed and golden and the center is set when gently shaken, about 30–45 minutes depending on your oven; allow it to cool slightly so it settles.
While the pancake is baking or cooling, make a warm prune sauce by simmering additional Dried Prunes with Water and a little extra Granulated Sugar until the fruit is soft, then thicken the sauce with a slurry of Potato Starch mixed with cold water and finish with a small pinch of Salt.
Whip the Heavy Cream with a touch of Granulated Sugar to soft peaks just before serving.
Serve slices of the Ålandspannkaka warm, spooning the prune sauce over each portion and topping with a generous dollop of whipped cream.
