How To make Prune and Armagnac Cake
1 Cup pitted prunes
quartered
1/2 Cup Armagnac or Cognac
1/2 cornmeal :
plus more for
preparing pan 1/4 Cup all-purpose white flour
1 Teaspoon baking powder
1 Pinch salt
1/2 Cup sugar
2 Tablespoons vegetable oil
1 Tablespoon butter -- softened
1 Large egg
1 Large egg white
1/4 Cup nonfat plain yogurt
2 Teaspoons pure vanilla extract
Combine prunes and Armagnac in a small bowl and macerate (soak) for 2 hours, stirring occasionally. Drain, reserving the liquid. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray with nonstick cooking spray. Line the bottom of the pan with a circle of parchment or wax paper. Lightly oil or spray the paper and dust the pan with cornmeal, shaking out the excess. In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. In a large mixing bowl, whisk together sugar, oil, butter until well combined. Add egg and egg white, whisking until just combined. Stir in yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set aside the remainder for brushing the top of the cake.) Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place right-side up on a serving plate. (The cake can be cooled, wrapped in plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350 degrees before serving.) Brush the top of the cake with the remaining prune soaking liquid and serve warm. Per Serving: 232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg cholesterol.
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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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How to make a plum tart whisper.mov
From one of my favorite new cookbooks Ina Garten, Barefoot Contessa, Parties!
Pg. 190, Plum Tart Recipe
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Prunes in Armagnac – Bruno Albouze
These boozy prunes are a must try classic of southwest France. The prunes are sublime served over vanilla and coffee ice cream, and as an ingredient in Far Breton, Gâteau Basque, Tourtière Landaise etc.. Packed in a pretty glass jar, they make a welcome gift.
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How to make a Tart Tatin with Adam Byatt
This is a great winter dessert that is sophisticated in its simplicity. Here, the star anise and vanilla accentuate the caramelised apples to create a dessert that's fun, elegant, romantic, and above all—delicious.
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Makes: 1 Tart Tatin
Ingredients:
Puff Pastry
110g Softened Salted Butter
130g Caster Sugar
1 Star Anise
1 Vanilla pod, split
3 x Pink Lady apples
Method
- Roll the puff pastry out on a lightly floured surface to the thickness of a pound coin. Rest in the fridge for 40 minutes.
- Slice the butter and place on the bottom of the heavy based pans and add the sugar with one whole Star Anise and a neat piece of dried Vanilla Pod.
- Peel and halve the apples, scoop out the pips with a Parisienne scoop and carefully turn the edges of the apple with a knife to make it neat and round. Place curved side down in the sugar and butter.
- Cut a disc of Puff Pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the apples, tuck the pastry in gently around the apples and allow this to rest in the fridge.
- After 20 minutes of resting place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry, Do not leave the Tart Tatin unattended on the stove and turn continuously to achieve even cooking.
- When you are happy with the colour of the caramel allow the Tart to cool for 10 minutes, before placing in the oven at 170 degrees for around 25 minutes, checking after 10 minutes. Bake until the pastry is cooked, the apples are soft and the caramel has reached the correct shade.
Best served with prune and Armagnac ice cream.
How to Make French Custard Prune Cake | Far Breton Recipe
Far Breton is a classic French dessert, a specialty from Brittany. It’is a dried fruit flan recipe, or better said a rich and dense prune custard. It's very easy to make and it’s the perfect snack! Enjoy!
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*for a 8.5 inches/22 cm baking pan
● Ingredients:
2 cups (500g) milk
vanilla
5 medium eggs (250g)
¾ cup (150g) granulated sugar
1 ⅓ stick of butter (150g)
1 cup (110g) pastry flour
2 tbsp (30g) rhum
1 ½ cup (190g) pitted prunes
softened butter
● Steps:
1. Preheat the oven to 400°F (200°C).
2. Heat milk and vanilla on medium low. Mix eggs and sugar. Add the melted butter when it reaches 113-122°F (45-50 °C). Add the rhum. Add and sift the flour. Pour the milk over.
3. Place the pitted prunes in the baking pan. Pour the mixture over the prunes.
4. Bake for 40-45 minutes.
● Tips:
1. Grease the baking pan with softened butter and line it with parchment paper. In case you’re using a springform pan, wrap it in aluminium foil to avoid possible leaks.
2. Keep it in the fridge.
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Prune Armagnac Cake - Kitchen Cat
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★ Kitchen Cat ★ Prune Armagnac Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Preparing Pan
1/2 c : Sugar
1/2 : Cornmeal; Plus More
1/2 c : Armagnac or Cognac
1/4 c : Nonfat Plain Yogurt
1 lg : Egg
1 lg : Egg White
1/4 c : All-purpose White Flour
2 tb : Vegetable Oil
2 ts : Pure Vanilla Extract
1 ts : Baking Powder
1 pn : Salt
1 tb : Butter; Softened
1 c : Pitted Prunes; Quartered