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How To make Armagnac Prune Cake
Ingredients
12
oz
prunes, pitted
2
cup
water
1/4
cup
armagnac, or cognac
1 1/2
cup
vegetable oil
2 1/4
cup
sugar
5
each
eggs
2
tablespoon
vanilla extract
3
cup
flour, all-purpose
1
tablespoon
baking soda
2 1/2
teaspoon
cinnamon, ground
1
teaspoon
nutmeg, ground
1
teaspoon
allspice, ground
1/2
teaspoon
cardamom, ground
1/2
teaspoon
cloves, ground
1
teaspoon
salt
1 1/2
cup
buttermilk
GLAZE
:
1 1/2
cup
sugar
1/4
cup
butter, unsalted
1/2
cup
armagnac, or cognac
2
tablespoon
corn syrup, light
2
tablespoon
lemon juice, fresh
1
teaspoon
baking soda
OPTIONAL
:
1
ice cream, vanilla
Directions:
FOR CAKE: Position rack in center of oven and preheat oven to 350 degrees. butter and flour 12 cup bundt pan. Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving 1/4 cup cooking liquid for glaze. Coarsely chop prunes.
Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients into dry mixture. Add buttermilk, beating until batter is smooth. Fold in chopped prunes. Transfer batter to prepared pan. Bake cake until tester comes out clean, about 1 hour 5 minutes. Transfer to rack in pan.
FOR GLAZE: Combine reserved 1/4 cup prune cooking liquid, sugar, butter, Armagnac, corn syrup, lemon juice and baking soda in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Boil 2 minutes.
Pierce cake in several places with long toothpick or wooden skewer. Slowly pour 1 1/4 cups glaze over hot cake. Reserve extra glaze. Let glazed cake cool in pan 30 minutes. Turn cake out onto platter. Cool completely.
Cut cake into wedges. Serve with vanilla ice cream, passing additional glaze separately as sauce.
How To make Armagnac Prune Cake's Videos
Far Breton a French Custard Prune Cake
Far Breton, a French Custard Prune Cake that's traditional in the region of Brittany.
▶RECIPE HERE:
It’s similar to a flan or clafoutis and very popular in that part of France. It’s a classic dessert that’s great served warm with coffee or tea. It’s quite dense with a flan like texture. The rum is optional but I highly recommend it. It’s simple to make, so enjoy Far Breton today.
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Far breton aux pruneaux: Brittany famous prune pudding (to try absolutely)
The far breton is a delicious and easy to make prunes pudding from Brittany. it is so good in fact that it became a French staple everybody loves. it is to be enjoyed slightly warm with a coffee on your own or with friends and family. Get the recipe here:
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????????INGREDIENTS????????
100 grams / 3.5 oz of dried prunes (pitted and macerated in armagnac, rhum the or just warm water)
125 grams 4.4 oz white granulated sugar
100 grams / 3.5 oz plain flour
3 whole eggs (best quality you can find)
1 fresh vanilla bean seed removed(or vanilla extract)
1 or 2 tablespoon of good rhum ( I used Havana club white 3 years old)
60 grams salted butter
500 ml of full cream milk whole milk)
Cooking time is 45 minutes
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French Basque Cake Recipe (Gâteau Basque) || William's Kitchen
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For the dough:
250 g room-temperature butter
5 large egg yolks + 2 large eggs
250 g granulated sugar
500 g all-purpose flour
1 pinch of salt
1 + 1/2 tsp baking powder
For the custard:
600 ml whole milk
6 large egg yolks
120 g granulated sugar
40 g corn starch
20 g all-purpose flour
40 g butter
2 tsp pure vanilla extract
+ 100 g of cherry jam (optional)
Mary Berry's indulgent chocolate steamed pudding - BBC
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Watch the BBC first on iPlayer ???? Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream.
Get the full recipe @BBC Food ????
Mary immerses herself in the enchanting Scottish Highlands. Surrounded by magical scenery, snow-capped mountains and frost-covered forests, Mary makes delicious food to warm her up after a day out in the cold, including a tempting sausage and pepper hotpot, some simple twice-baked souffles, a mushroom, lentil and double potato jumble and an onion and sage open puff pastry tart.
Mary hitches a lift through the woods on a husky sled and meets a chocolatier whose highland truffles have made him famous around the world. Back in her own kitchen, Mary makes an indulgent chocolate steamed pudding with a rich chocolate sauce. It is the kind of food that you long to come home to after a day exploring the great outdoors.
Mary Berry's Simple Comforts | Series 1 Episode 6 Winter Woodland | BBC
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Get the recipe ▶
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
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