Apple, Prune and Armagnac Cake with Streusel Topping~

Directions

1. 1

   For The Prunes: 12 Ounces Ready To Use Prunes, -- Without Stones 3 Ounces Caster Sugar 5 Fluid Ounces Water 3 Fluid Ounces Port Or Armagnac

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   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

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   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 t

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   After that remove them to a bowl, add the armagnac, stir well, cover and leave overnight

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   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

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   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 a

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   Leave it to one side with the almonds

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   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