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1
In a small heavy saucepan combine prunes, porter, and honey and cook over moderate heat, stirring occasionally, until most liquid is evaporated, 10 to 15 minutes.
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2
Cool prune mixture.
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3
In a bowl whisk together cornstarch, yolks, and a pinch salt.
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4
In a heavy saucepan combine milk and sugar and bring to a bare simmer.
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5
Add hot milk mixture to yolk mixture in a stream, whisking, and return custard to pan.
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6
Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 2 minutes.
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7
Pour custard into a metal bowl set in a larger bowl of ice and cold water and cool, stirring.
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8
Stir in vanilla, cream, and prune mixture and freeze in an ice-cream maker.
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9
In a large bowl whisk together milk, yeast, and 1 teaspoon sugar and let stand until foamy, about 5 minutes.
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10
With an electric mixer on medium speed beat in remaining sugar, salt, yolk, and 1 cup flour until combined well and beat in butter, 1 piece at a time, adding each new piece just as previous one is incorporated.
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11
With a wooden spoon stir in 1 1/2 cups flour, adding more if necessary, until mixture forms a soft dough.
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12
On a lightly floured surface knead dough 6 minutes, or until smooth and elastic.
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13
(Alternatively, dough may be made in bowl of a standing electric mixer, attaching dough hook to knead 4 minutes.)
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14
Transfer dough to a lightly oiled bowl and let rise, covered tightly with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/2 hours.
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15
Punch down dough.
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16
Dough may be prepared up to this point 1 day ahead.
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17
Put dough in a sealable plastic bag, pressing out excess air, and chill.
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18
Bring dough to room temperature before proceeding.
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19
In a small saucepan melt butter over moderate heat and stir in sugar, milk, cinnamon, salt, and almonds.
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20
Simmer mixture 1 minute and cool to warm.
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21
Preheat oven to 375F.
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22
Line a baking sheet with parchment paper or lightly grease it.
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23
Stretch and press dough onto baking sheet to form a 12-inch round.
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24
Spread topping evenly over dough and let rise, uncovered, in a warm place 30 minutes.
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25
Press indentations all over cake with your fingertips and bake in middle of oven 18 to 20 minutes, or until puffed and golden.
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26
Cool cake on baking sheet 10 minutes and transfer to a rack.
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27
Cake keeps, wrapped well in foil and chilled, 1 day or frozen 1 week.
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28
Reheat cake in middle of a preheated 350F.
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29
oven 15 minutes if chilled or 20 minutes if unthawed frozen.
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30
Serve beesting cake warm with ice cream.
