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1
Pre-heat oven to gas mark 4, 350F, 180 C.
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2
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).
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3
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.
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4
After that remove them to a bowl, add the armagnac, stir well, cover and leave overnight.
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5
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.
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6
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.
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7
Leave it to one side with the almonds.
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8
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.
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9
After that, fold in the apple, then spoon the mixture into the prepared tin.
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10
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.
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11
Place the cake on the centre shelf of the oven, bake it for one hour, then remove from the oven.
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12
Leave it in the tin for 30 minutes before turning it out to cool on a wire rack.
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13
Just before serving sift the icing sugar over the surface.
