*  Exported from  MasterCook  *
 
           Apple, Prune And Armagnac Cake With Streusel Topping~
 
 Recipe By     : Delia Smith, The Mail on Sunday You Magazine, @ 1992
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Silvia
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For The Prunes:
   12      Ounces        Ready To Use Prunes, -- Without Stones
    3      Ounces        Caster Sugar
    5      Fluid Ounces  Water
    3      Fluid Ounces  Port Or Armagnac
                         For The Streusel Topping:
    3      Ounces        Self-Rising Flour
    1      Ounce         Butter -- At Room Temperature
    3      Ounces        Demerara Sugar
    2      Ounces        Whole Almonds, Halved And Shredded
                         But untoasted -- To Finish
                         For The Cake:
    3      Ounces        Self-Rising Flour
      1/2  Teaspoon      Baking Powder
    2      Ounces        Butter -- Soft
    1      Ounce         Almonds -- Ground
    2      Ounces        Caster Sugar
    1                    Egg -- Size 1
    2      Tablespoons   Milk
    2      Ounces        Bramley Apple (Cooking Apples) -- Diced
                         Icing Sugar -- To Finish
    8      Inch          Tin With A Loose Base, Greased And Lined
                         with greaseproof paper
 
 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.
 
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