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Agen prune cake

Name: Agen prune cake
Prep time: 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.

65 K 2.8/5 (4 reviews)594581

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Step 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.

Step 2 - ⌛ 5 min.

Roll 100 g marzipan (almond paste) into a long " sausage about half an inch (1 cm) thick.

Step 3 - ⌛ 5 min.

Cut the marzipan into half-inch (1 cm) chunks.

Cut the prunes into quarters.

Step 4 - ⌛ 5 min.

Preheat the oven to 360°F (180°C).

Push the marzipan pieces into the top of the well-risen cake.

Step 5 - ⌛ 5 min.

Stick a piece of prune on top of each piece of marzipan.

Step 6 - ⌛ 1 min.

Glaze the top of the cake again, then sprinkle with caster sugar.

Step 7 - ⌛ 30 min.

Bake for about 30 minutes.

Step 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: Homemade, but recipe inspired by Olivier D, who will recognise his influence....

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	47 g RDI=18 %	15 g RDI=21 %	350 kcal RDI=18 %	1,466 kJ RDI=18 %
Whole recipe	33 g RDI=51 %	212 g RDI=80 %	68 g RDI=94 %	1,594 kcal RDI=80 %	6,676 kJ RDI=80 %