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Apple, Prune and Armagnac Cake with Streusel Topping

Apple, Prune and Armagnac Cake with Streusel Topping comes together with Ready To Use Prunes Without Stones, Caster Sugar, Water, Port Or Armagnac, and Self Rising Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 12 oz
• 3 oz
• 5
• 3
• 3 oz
• 1 oz
• 3 oz
• 2 oz
• 3 oz
• 1/2 tsp
• 2 oz
• 1 oz
• 2 oz
• 1
• 2 tbsp
• 2 oz
• to taste

Method (preview)

1. 1

   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.

2. 2

   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.

3. 3

   Leave it to one side with the almonds.

4. 4

   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.

5. 5

   After that, fold in the apple, then spoon the mixture into the prepared tin.

6. 6

   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.

7. 7

   Place the cake on the centre shelf of the oven, bake it for one hour, then remove from the oven.

8. 8

   Leave it in the tin for 30 minutes before turning it out to cool on a wire rack.

9. 9

   Just before serving sift the icing sugar over the surface.

10. 10

    Posted to EAT-L Digest 17 October 96