Apple, Prune and Armagnac Cake with Streusel Topping
| Yield: | 1 Servings |
| Categories: | Cakes |
| FOR THE PRUNES | ||
| 12 | oz | Ready To Use Prunes,; Without Stones |
| 3 | oz | Caster Sugar |
| 5 | fl | Water |
| 3 | fl | Port Or Armagnac |
| FOR THE STREUSEL TOPPING | ||
| 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 |
| FOR THE CAKE | ||
| 3 | oz | Self-Rising Flour |
| 1/2 | ts | Baking Powder |
| 2 | oz | Butter; Soft |
| 1 | oz | Almonds; Ground |
| 2 | oz | Caster Sugar |
| 1 | Egg; Size 1 | |
| 2 | tb | 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 |
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