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Recipe Name: Apple, Prune And Armagnac Cake With Streusel Topping Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

12 Ounce(s) Ready To Use Prunes
Without Stones
3 Ounce(s) Caster sugar
5 Water
3 Port Or Armagnac
3 Ounce(s) Self-rising flour
1 Ounce(s) Butter, at room temperature
3 Ounce(s) Demerara sugar
2 Ounce(s) Whole Almonds, Halved And
Shredded But untoasted
1/2 Teaspoon(s) Baking Powder
2 Ounce(s) Butter, soft
1 Ounce(s) Almonds, ground
1 Egg, Size 1
2 Tablespoon(s) Milk
2 Ounce(s) 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. Recipe By :
Delia Smith, The Mail on Sunday You Magazine, @ 1992 Posted to EAT-L
Digest 17 October 96 Date: Fri, 18 Oct 1996 19:01:12 EDT From:
erika metzieder <100627.3022@COMPUSERVE.COM>

Nutrition (calculated from recipe ingredients)
Calories: 1878
Calories From Fat: 1000
Total Fat: 116g
Cholesterol: 185.3mg
Sodium: 2302.1mg
Potassium: 1175.4mg
Carbohydrates: 184.5g
Fiber: 20.5g
Sugar: 34.8g
Protein: 37.2g

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