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Apple, Prune And Armagnac Cake With Streusel Topping

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Silvia	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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@COMPUSERVE.COM>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1878 Calories From Fat: 1000 Total Fat: 116g Cholesterol: 185.3mg Sodium: 2302.1mg Potassium: 1175.4mg Carbohydrates: 184.5g Fiber: 20.5g Sugar: 34.8g Protein: 37.2g