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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.
61 K 2.8/5 (4 reviews)
1 hour 55 min.
Easy
2.35 €
1 cake
5 IngredientsLast 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
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 55 min.
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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.
Source: Home made, but recipe inspired by Olivier D, who will recognise his influence....
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 246 RDI=380 % | 1,272 RDI=480 % | 565 RDI=775 % | 1,704 RDI=85 % | 7,134 RDI: 85 % |
| Per 100 g | 53 RDI=83 % | 276 RDI=104 % | 122 RDI=168 % | 370 RDI=19 % | 1,551 RDI: 19 % |
How much will it cost?
- For 1 cake : 2.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Brioche galette, 3-fruit brioche loaf, Brioche Tatin, Pains briochés aux raisins, ... See them all 13
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: How to make marzipan decorations, Fraisier (French strawberry cake), Provençal colombier for Pentecost, Piped petits-fours, Little Christmas biscuits, ... See them all 6
Dried prunes
Like these other recipes: Stuffed prunes, Prune Far, ... See them all 2
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Cochelin d'Evreux, Milk rolls, How to seal a terrine or casserole dish, Flaky chocolate brioche, ... See them all 80
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