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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.
53 K 2.8/5 (4 reviews)
1 hour 55 min.
Easy
1 cake
5 IngredientsLast modified on: September 16th 2018
For 1 cake, you will need:
- 1
200 ml brioche dough - 2
30 ml beaten egg - 3
100 ml marzipan (almond paste) - 4
142 ml dried prunes - 5
2 tablespoons caster sugar
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 55 min.
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 ml 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 ml 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 | 250 RDI=100 % | 1,270 RDI=120 % | 570 RDI=90 % | 1,700 RDI=90 % | 7,130 RDI: 90 % |
| Per 100 g | 50 RDI=20 % | 280 RDI=30 % | 120 RDI=20 % | 370 RDI=20 % | 1,550 RDI: 20 % |
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: Pains briochés aux raisins, Brioche royale, Brioche feuilletée (flaky brioche), Flaky chocolate brioche, St Tropez tart, ... See them all 13
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Arizona cupcakes, Little Christmas biscuits, Fraisier (French strawberry cake), Piped petits-fours, ... See them all 6
Dried prunes
Like these other recipes: Prune Far, Stuffed prunes, ... See them all 2
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Vegetable pie, Elsa's Comtoise galette, Epiphany galette, Old style brioche, ... See them all 80
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