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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