Apple, Prune And Armagnac Cake With Streusel Topping~

* Exported from MasterCook *

Apple, Prune And Armagnac Cake With Streusel Topping~

Recipe By : Delia Smith, The Mail on Sunday You Magazine, @ 1992
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Silvia

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Prunes:
12 Ounces Ready To Use Prunes, -- Without Stones
3 Ounces Caster Sugar
5 Fluid Ounces Water
3 Fluid Ounces Port Or Armagnac
For The Streusel Topping:
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
For The Cake:
3 Ounces Self-Rising Flour
1/2 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.

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