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Apple and Armagnac prune cake

Eric Lanlard from Great Food Live
Eric Lanlard adds the classic French combination of apples and Armagnac to this sumptuous prune cake

Apple and Armagnac prune cake

Method

1. Soak the prunes in the Armagnac or brandy overnight.

2. Preheat the oven to 180C/gas 4, then grease and line a 22cm diameter cake tin with greaseproof paper.

3. Mix together the butter, caster sugar, beaten eggs, self-raising flour, ground almonds, milk and baking powder in a food processor for about 15 seconds. Make sure you scrape down the sides of your mixer and blend again to get an even mix.

4. Spoon the batter into the prepared tin. Drain the prunes and add with the apples to the cake. Arrange them evenly on top.

5. Pour over any remaining alcohol from the prunes, sprinkle with the cinnamon and demerara sugar and bake in the preheated oven for 40-50 minutes, or until a skewer inserted in the centre of the cake comes out clean.

6. Leave to cool before turning out on to a serving plate.

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Serves: 6

Prep: 20 min, plus overnight soaking
Cook: 50 min

Ingredients
12-15 large pitted prunes
5 tbsp Armagnac, (or brandy)
150g Butter
200g caster sugar
2 large Eggs, beaten
100g self-raising flour
125g ground almonds
125ml Milk
1 tsp Baking powder
2-3 cooking apples, peeled and cut into chunky slices
generous pinches ground cinnamon
2 tbsp demerara sugar