Prune Crumble Cake

This Sunday while I was making lunch I decided I had to have cake and custard.

A couple of ingredients stood out on my usual raid of my cake ingredients: A small bottle of French almond extract and some dried prunes. Now, some people sniff at prunes and associated them with old people who sit around talking about their bowels, but I happen to like them. I associate them with French cooking, Far Breton, to be precise. This divine pud is a cross between a custardy flan and a cake with juicy prunes embedded in it. An old school friend of mine invited me to her family’s holiday home in Dinard (Brittany) once and I spent as much time cramming Far Breton down my throat as feasibly possible. Good times….

Anyway, it’s for this reason that I don’t discriminate against prunes. Treated right they can be an essential part of a delicious store-cupboard cake like this one. I had left – over crumble mix from my apple crumble cupcake extravaganza so when I found Delia Smith’s recipe for Apricot Crumble I almost back-flipped for joy. I quickly set about adapting it for my prunes. And because I don’t know when to stop, I also added ground almonds to mine.

Cake

4oz/ 110g dried prunes

4oz/ 110g self-raising flour (I used Dove’s Farm to make it gluten-free)

4oz/ 110g butter

1 medium sized egg

2oz/ 50g sugar (I used soft brown sugar)

Crumble topping

  1.  Grease and line a 20cm cake tin
  2. Preheat the oven to GM 4 or 180°
  3. Ideally you should soak the prunes overnight. If you have time, do that, but if you a kinda last-minute person (like me) cover the prunes with water and simmer for around 20 mins until soft and plump.
  4. Add the rest of the cake ingredients to a food processor and mix until smooth. Pour into the lined cake tin.
  5. Place the prunes lightly on to the cake mixture and sprinkle crumble topping over the top.
  6. Bake for 40 mins to an hour.
  7. Leave to cool for 15 – 20 mins.
  8. Serve with custard, cream, vanilla ice-cream or Greek yogurt. This type of cake should store well.