Gorgeously fruity with a lovely crunchy topping
Prune, apple and almond streusel cake
Preparation time 30 mins - Baking time 1 hour - Serves 10-12
For the streusel:
- 75g plain flour sieved
- 40g butter, cut into chunks
- 1tsp cinnamon
- 50g roughly chopped almonds
- 40g demerara sugar
- For the cake:
- 200g dried ready to eat prunes
- 50ml brandy - optional
- 100g soft brown sugar
- 75g butter
- 125g plain flour
- 1½ tsp baking powder
- 1 tsp cinnamon
- 2 large eggs, beaten
- 40g ground almonds
- 2 tbsp milk
- 250g (prepared weight) apples,
- peeled, cored and diced into approx 1-2cm pieces
- If using brandy, soak the prunes the night before. Cover with a tea towel and leave overnight.
- Preheat the oven to 160˚C/140˚C fan/gas mark 3. Grease and line a deep 20cm round cake tin with a loose bottom.
- To make the streusel, place the flour in a small mixing bowl, add the butter and mix in with your fingertips until it resembles breadcrumbs. Add the other streusel ingredients and stir through. Put to one side until later.
- To make the cake, sieve the flour, baking powder and cinnamon into a mixing bowl and then stir in the ground almonds.
- In a separate bowl, cream together the butter and sugar until fluffy. Add the dry ingredients, the eggs and the milk, then beat until they become a well combined batter.
- Drain the excess liquid from the prunes and add half to the batter along with half of the chopped apples.
- Lay the rest of the prunes and apple on top of the batter and sprinkle over the streusel topping. Bake for approx 1 hour until the cake is firm to the touch or a skewer comes out clean.
- Leave the cake in the tin and place the whole thing on the cooling rack. Wait 30 mins before carefully removing the cake. You can either allow it to cool completely or enjoy it warm with a generous splodge of vanilla ice cream.
TIP: * Swap the brandy for an alcoholic tipple of your choice. If you do not wish to use a spirit try cranberry or pomegranate juice instead.