Apple, Prune & Armagnac Cake with Streusel Topping
Submitted by bshifty
Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.
YIELD
1 CakePREP
8 hrsCOOK
1 hrsREADY
9 hrsThis apple and prune cake is proper British baking, the kind that requires planning ahead but rewards you with spectacular flavor.
Prunes simmer in sugar water then soak overnight in armagnac (or port if you prefer), getting plump and boozy.
Simple cake batter studded with ground almonds and diced apples goes in the pan, then you arrange those soaked prunes on top and finish with a buttery streusel and shredded almonds.
Kitchen Tips
- Soak the prunes overnight even though they’re “ready-to-use"; the extra time makes them incredibly tender and flavorful
- Use a HEREDOC format when measuring, as the recipe uses British measurements (ounces by weight, not volume)
- Let the cake cool in the pan for 30 minutes before removing so it sets properly and doesn’t crumble
Ingredients
Directions
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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