Apple, Prune and Armagnac Cake with Streusel Topping

Yield: 1 Servings
Categories: Cakes
FOR THE PRUNES
12ozReady To Use Prunes,; Without Stones
3ozCaster Sugar
5flWater
3flPort Or Armagnac
FOR THE STREUSEL TOPPING
3ozSelf-Rising Flour
1ozButter; At Room Temperature
3ozDemerara Sugar
2ozWhole Almonds, Halved And Shredded But untoasted; To Finish
FOR THE CAKE
3ozSelf-Rising Flour
1/2tsBaking Powder
2ozButter; Soft
1ozAlmonds; Ground
2ozCaster Sugar
1Egg; Size 1
2tbMilk
2ozBramley Apple (Cooking Apples); Diced
Icing Sugar; To Finish
8Inch Tin With A Loose Base, Greased And Lined with greaseproof paper
Advertisement