Apple, prune and armagnac cake with streusel topping

Yield: 1 Servings

Measure Ingredient
12 ounces Ready To Use Prunes,; Without Stones
3 ounces Caster Sugar
5 fluid ounce Water
3 fluid ounce Port Or Armagnac
3 ounces Self-Rising Flour
1 ounce Butter; At Room Temperature
3 ounces Demerara Sugar
2 ounces Whole Almonds, Halved And Shredded But untoasted; To Finish
3 ounces Self-Rising Flour
½ teaspoon Baking Powder
2 ounces Butter; Soft
1 ounce Almonds; Ground
2 ounces Caster Sugar
1 Egg; Size 1
2 tablespoons Milk
2 ounces Bramley Apple (Cooking Apples); Diced
Icing Sugar; To Finish
8 Inch Tin With A Loose Base, Greased And Lined with greaseproof paper




Pre-heat oven to gas mark 4, 350F, 180 C. Although the ready-to-use prunes are not supposed to need soaking, we prefer to soak them just the same (the advantage is having them ready stoned). Start the recipe the night before you want to serve the cake by placing the prunes in a saucepan along with the sugar and water and simmer them very gently for 15 minutes. After that remove them to a bowl, add the armagnac, stir well, cover and leave overnight.

When you're ready to make the cake, begin with the streusel topping: place the sifted flour and butter in a bowl and rub the butter in until the mixture becomes crumb like. Then add the sugar, mixing it in evenly, and after that sprinkle in one dessertspoon of cold water and fork the mixture until it is coarse and lumpy. Leave it to one side with the almonds.

The cake mixture is very simple indeed - all you do is sift the flour and baking powder into a bowl, add the rest of the ingredients (except for the apple) then, using an electric hand whisk or a wooden spoon and some old-fashioned elbow grease, beat the mixture together until smooth. After that, fold in the apple, then spoon the mixture into the prepared tin.

Now arrange the prunes all over the mixture, then fork the streusel topping over the prunes and finally sprinkle the shredded almonds evenly over the surface. Place the cake on the centre shelf of the oven, bake it for one hour, then remove from the oven. Leave it in the tin for 30 minutes before turning it out to cool on a wire rack.

Just before serving sift the icing sugar over the surface.

Recipe By : Delia Smith, The Mail on Sunday You Magazine, @ 1992 Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 19:01:12 EDT From: erika metzieder <100627.3022@...>

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