Apple, Prune And Armagnac Cake With Streusel Topping

Directions

1. 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 min. After which remove them to a bowl, add in the armagnac, stir well, cover and leave overnight.
2. 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 till the mix becomes crumb like. Then add in the sugar, mixing it in proportionately, and after which sprinkle in one dessertspoon of cool water and fork the mix till it is coarse and lumpy. Leave it to one side with the almonds.
3. The cake mix is very simple indeed - all you do is sift the flour and baking pwdr into a bowl, add in the rest of the ingredients (except for the apple) then, using an electric hand whisk or possibly a wooden spoon and some old-fashioned elbow grease, beat the mix together till smooth. After which, mix in the apple, then spoon the mix into the prepared tin.
4. Now arrange the prunes all over the mix, then fork the streusel topping over the prunes and finally sprinkle the shredded almonds proportionately 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 min before turning it out to cold on a wire rack.
5. Just before serving sift the icing sugar over the surface.