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.
57 K 2.8/5 (4 reviews)
1 hour 55 min.
Easy
2.35 €
1 cake
5 IngredientsLast modified on: September 16th 2018
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.
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.
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.
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 €
Change currency:
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: Chinois, Pains briochés aux raisins, Brioche royale, Galette de Fougerolles, 3-fruit brioche loaf, ... See them all 13
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, How to make marzipan decorations, Arizona cupcakes, Piped petits-fours, Provençal colombier for Pentecost, ... 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: Sesame cookies, Galette de Fougerolles, Epiphany galette, Chicken and mushroom pie, Pogne de Romans, ... See them all 80
Other recipes you may also like
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner". June 12th 2013181 K4.7 1 hour
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny. September 8th 2015136 K 15 30 min.
Green avocado salad
This salad is all green and fresh, with diced avocado, lettuce, spring onion and the softness of pieces of hard-boiled egg. The flavour is brought out further with a lime and olive-oil dressing, pepped up with a touch of Tabasco. July 8th 201872 K 30 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025142 K4.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.