Apple, prune and armagnac cake with streusel topping
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Apple, prune and armagnac cake with streusel topping
  Apple    Cakes    Toppings  
Last updated 6/12/2012 1:04:37 AM. Recipe ID 29179. Report a problem with this recipe.
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      Title: Apple, prune and armagnac cake with streusel topping
 Categories: Cakes, Silvia
      Yield: 1 Servings
 
MMMMM-----------------------FOR THE PRUNES----------------------------
     12 oz Ready To Use Prunes,;
           -Without Stones
      3 oz Caster Sugar
      5 fl Water
      3 fl Port Or Armagnac

MMMMM------------------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

MMMMM------------------------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
 
  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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Recipe ID 29179 (Apr 03, 2005)

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