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.
38K 2.8/5 based on 4 reviews
Last modified on: September 16th 2018
Keywords for this recipe:For 3 cakes, you will need:
- 1
1 lb + 5.1 oz Brioche dough - 2
0 kg 3 g beaten egg - 3
10.6 oz Marzipan (almond paste) - 4
0 kg 15 g dried prunes - 5
6 tablespoons caster sugar
Change measures:
Times for this recipe
Preparation: 21 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 51 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 1 lb + 5.1 oz 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 10.6 oz 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 | 740 290 % | 3,820 360 % | 1,700 260 % | 5,110 260 % | 21,400 260 % |
| Per 100 g | 50 20 % | 280 30 % | 120 20 % | 370 20 % | 1,550 20 % |
| Per cake | 250 100 % | 1,270 120 % | 570 90 % | 1,700 90 % | 7,130 90 % |
How much will it cost?
- For 3 cakes : 7.07 €
- Per cake : 2.36 €
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: Nanterre brioche, Brioche royale, 3-fruit brioche loaf, Brioche feuilletée (flaky brioche), Mini apricot and pistachio brioches, ... See them all 13
Dried prunes
Like these other recipes: Stuffed prunes, Prune Far, ... See them all 2
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, How to make marzipan decorations, Piped petits-fours, ... See them all 6
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Avocado mousse with sorrel, Paté en croute (terrine in a pie crust), Gisèle's Pasties, Sausage in brioche, ... See them all 77
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