Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
2,3922.7/5
Last modified on: September 16th 2018
For 1 cake, you will need:
- 1 : 200 g Brioche dough
- 2 : 30 g beaten egg
- 3 : 100 g Marzipan (almond paste)
- 4 : 100 g dried prunes
- 5 : 2 tablespoons caster sugar
- Total weight: 460 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour | 30 min. | 1 hour 51 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
1 hour
Roll out 200 g Brioche dough into a flat round cake 8 inches (20 cm) diameter.Lay the cake on a baking sheet, then glaze the top.
Leave in a warm place to rise for one hour.
Stage 2
5 min.
Roll 100 g Marzipan (almond paste) into a long " sausage about half an inch (1 cm) thick.Stage 3
5 min.
Cut the marzipan into half-inch (1 cm) chunks.Cut the prunes into quarters.
Stage 4
5 min.
Preheat the oven to 360°F (180°C).Push the marzipan pieces into the top of the well-risen cake.
Stage 5
5 min.
Stick a piece of prune on top of each piece of marzipan.Stage 6
1 min.
Glaze the top of the cake again, then sprinkle with caster sugar.Stage 7
30 min.
Bake for about 30 minutes.Stage 8
Leave to cool on a wire rack.Remarks
If you would like a stronger Armagnac flavour, add 2 tablespoonsful at the end of mixing the brioche dough.
You can make this recipe using an enriched bread dough (pain brioché), rather than a classic brioche dough, but the cake will be plainer.
You can make this recipe using an enriched bread dough (pain brioché), rather than a classic brioche dough, but the cake will be plainer.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 1 cake : 2.29 €
Source: Home made, but recipe inspired by Olivier D, who will recognise his influence....
More recipes?
This recipe use (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Nanterre brioche, St Tropez tart, Chinois, Morteau sausage rolled brioche, ... All |
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, How to make marzipan decorations, Piped petits-fours, Little Christmas biscuits, Arizona cupcakes, ... All |
 | Dried prunes: You can check-out other recipes which use it, like for example: Stuffed prunes, Prune Far, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Chestnut moelleux, Snails in a brioche, Chocolate rolls (petits pains), Sicilian Epiphany Pie, ... All |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.