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Agen prune cake

Name: Agen prune cake
Prep time: 1 h 21 min
Cook time: 30 min
Total time: 1 h 51 min
Yield: 1 cake
Cuisine: French
Ingredients: 200 g brioche dough; 30 g beaten egg; 100 g marzipan (almond paste); 100 g dried prunes; 2 tablespoons caster sugar

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)594581

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: September 16^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 25 min.

Resting 1 hour

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	53 g RDI=83 %	276 g RDI=104 %	122 g RDI=168 %	370 kcal RDI=19 %	1,551 kJ RDI=19 %
Whole recipe	246 g RDI=380 %	1,272 g RDI=480 %	565 g RDI=775 %	1,704 kcal RDI=85 %	7,134 kJ RDI=85 %