Apple, Prune And Armagnac Cake With Streusel Topping~ | Apple, Prune And Armagnac Cake With Streusel

Ingredients

• some old
• <span class="amount">1</span> prunes
• <span class="amount">12</span> ready to use prunes
• <span class="amount">120</span> gr caster sugar
• <span class="amount">150</span> ml fluid water
• <span class="amount">3</span> fluid port
• <span class="amount">1</span> streusel topping
• <span class="amount">90</span> gr self rising flour
• <span class="amount">28</span> gr butter at room temperature
• <span class="amount">70</span> gr demerara sugar
• <span class="amount">30</span> gr almonds
• <span class="amount">2</span> gr baking powder
• <span class="amount">55</span> gr butter soft
• <span class="amount">28</span> gr almonds
• <span class="amount">1</span> egg size
• <span class="amount">30</span> ml milk
• <span class="amount">50</span> gr bramley apple
• <span class="amount">8</span> tin with a loose base
• <span class="amount">1</span> with greaseproof paper
• <span class="amount">180</span> although the ready to use prunes are supposed to need soaking
• <span class="amount">1</span> cake mixture is simple indeed all you do is sift the flour