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.
34K 4 2.8
Last modified on: September 16th 2018
Keywords for this recipe:For 3 cakes, you will need:
- 1
600 ml Brioche dough - 2
90 ml beaten egg - 3
300 ml Marzipan (almond paste) - 4
426 ml dried prunes - 5
6 tablespoons caster sugar
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 21 min. | 1 hour | 30 min. | 1 hour 51 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour
Roll out 600 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 300 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,830 Kcal or 7,662 Kj | 101 gr | 675 gr | 215 gr |
| 91 % | 39 % | 64 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 133 Kcal or 557 Kj | 7 gr | 49 gr | 16 gr |
| 7 % | 3 % | 5 % | 2 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 610 Kcal or 2,554 Kj | 34 gr | 225 gr | 72 gr |
| 30 % | 13 % | 21 % | 11 % |
How much will it cost?
- For 3 cakes : 7.01 €
- Per cake : 2.34 €
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, Snails in a brioche, Eggs in brioche nests, Brioche Tatin, Mini apricot and pistachio brioches, ... All |
 | Dried prunes: You can check-out other recipes which use it, like for example: Prune Far, Stuffed prunes, ... All |
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Provençal colombier for Pentecost, Little Christmas biscuits, Arizona cupcakes, How to make marzipan decorations, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Tomato feuilleté with pesto, Small foie gras pasties, Brioche Tatin, Mini apricot and pistachio brioches, ... All |
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