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1
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).
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2
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 min.
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3
After which remove them to a bowl, add in the armagnac, stir well, cover and leave overnight.
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4
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 till the mix becomes crumb like.
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5
Then add in the sugar, mixing it in proportionately, and after which sprinkle in one dessertspoon of cool water and fork the mix till it is coarse and lumpy.
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6
Leave it to one side with the almonds.
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7
The cake mix is very simple indeed - all you do is sift the flour and baking pwdr into a bowl, add in the rest of the ingredients (except for the apple) then, using an electric hand whisk or possibly a wooden spoon and some old-fashioned elbow grease, beat the mix together till smooth.
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8
After which, mix in the apple, then spoon the mix into the prepared tin.
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9
Now arrange the prunes all over the mix, then fork the streusel topping over the prunes and finally sprinkle the shredded almonds proportionately over the surface.
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10
Place the cake on the centre shelf of the oven, bake it for one hour, then remove from the oven.
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11
Leave it in the tin for 30 min before turning it out to cold on a wire rack.
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12
Just before serving sift the icing sugar over the surface.
