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Apple, Prune and Armagnac Cake with Streusel Topping

 

23

Yield

1

Cake

Prep

8

hrs

Cook

1

hrs

Ready

9

hrs

Trans-fat Free, High Fiber
 

Ingredients

Prunes
12 Ounces prunes
pitted
*
3 Ounces sugar, superfine
*
5 oz water
*
3 oz port wine
or armagnac
*
Streusel topping
3 Ounces self-rising flour
*
1 ounce butter
at room temperature
3 Ounces demerara sugar
*
2 Ounces almonds
halved and shredded, but untoasted
*
Cake
3 Ounces self-rising flour
*
½ teaspoon baking powder
2 Ounces butter
soft
*
1 ounce almonds
ground
2 Ounces sugar, superfine
*
1 each eggs
2 tablespoons milk
2 Ounces apples
diced
*
1 x powdered sugar
to finish
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 75713% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 2440mg 102%
Total Carbohydrate 47g 47%
Dietary Fiber 6g 22%
Sugars g
Protein 42g
Vitamin A 5% Vitamin C 0%
Calcium 67% Iron 51%
* based on a 2,000 calorie diet How is this calculated?

 

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