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.
15K 3 2.7
Last modified on: September 16th 2018
Keywords for this recipe:CakeGaletteAgen cityDried plumsDried prunesSugarMarzipanCognacArmagnacFor 1 cake, you will need:
- 0
200 g Brioche dough - 1
30 g beaten egg - 2
100 g Marzipan (almond paste) - 3
100 g dried prunes - 4
2 tablespoons caster sugar - Total weight: 460 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - 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.
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.
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.
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.
Keeping:
A few days in a cloth bag.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 603 Kcal or 2,525 Kj | 26 gr | 182 gr | 51 gr |
| 30 % | 10 % | 17 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 131 Kcal or 548 Kj | 6 gr | 40 gr | 11 gr |
| 7 % | 2 % | 4 % | 2 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 603 Kcal or 2,525 Kj | 26 gr | 182 gr | 51 gr |
| 30 % | 10 % | 17 % | 8 % |
How much will it cost?
- For 1 cake : 2.34 €
Note : These prices are only approximate.
Source
Home made, but recipe inspired by Olivier D, who will recognise his influence....More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, Nanterre brioche, Brioche Tatin, Galette de Fougerolles, Snails in a brioche, ... All |
| Dried prunes: You can check-out other recipes which use it, like for example: Prune Far, Stuffed prunes, ... All |
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Arizona cupcakes, Provençal colombier for Pentecost, Fraisier (French strawberry cake), How to make marzipan decorations, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Brioche Tatin, Diamond biscuits, Milk rolls, Chouquettes, ... All |
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