12-15 large pitted prunes
5 tbsps brandy
150g butter
2 large eggs beaten
200g caster sugar
100g self raising flour
125g ground almonds
125mil/4 fl oz milk
1 tsp baking powder
2-3 cooking apples
generous pinch cinnamon
2 tbsps demerara sugar
Soak prunes in brandy overnight
Grease & line an 8 inch tin. Preheat oven to 180C/350F
Mix together the butter, caster sugar, beaten eggs, SR flour, ground almonds, milk & baking powder for a few minutes. Scrape the sides & blend well to get an even mix.
Spoon into prepared tin.
Peel & cut the apples into chunky slices, drain prunes & add with the apples to the cake. Don't be too artistic, it's meant to look rustic!
Pour over any remaining brandy from the prunes. Sprinkle with cinnamon & demerara sugar. Bake 40-50 mins (I baked a little longer)
Leave to cool and serve on a plate.
It was really nice just warm and served with creme fraiche!
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