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.
How To make Prune and Armagnac Cake's Videos
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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Kitchen scales Us Oz and metric grams:
Measuring cups set:
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A good nonstick pan:
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Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
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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Prunes in ARMAGNAC
Sexy brandy prunes that would be a lovely finishing touch to any dinner.
Music: Forever Pavot, Jonathan et Rosalie.
Here are recipes for brandy snaps for a nice presentation:
Australian brandy snaps:
(BEAUTIFUL but tasteless)
3 tbsp golden syrup
90 g (3 oz) butter
1/3 cup (60 g) brown sugar,
lightly packed
1/3 cup (50 g) plain flour
1 tsp ground ginger
(You can keep them well unfilled
in airtight container).
LCB brandy snaps:
(UGLY but tasty)
1/2 cup (125 g) unsalted
butter
3/4 cup (187 g) sugar
2 tbsp corn syrup
1 cup (155 g) flour
1 tsp ground ginger
1 tsp brandy
Armagnac Prune Cake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Armagnac Prune Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 c : All-purpose Flour
2 1/2 ts : Ground Cinnamon
1 1/2 c : Sugar
1/2 ts : Ground Cloves
1 1/2 c : Buttermilk
2 tb : Light Corn Syrup
2 1/4 c : Sugar
1/4 c : Unsalted Butter
1/2 c : Armagnac or Cognac
1 tb : Baking Soda
1 ts : Baking Soda
12 oz : Pitted Prunes
2 c : Water
1/4 c : Armagnac or Cognac
1/2 ts : Ground Cardamom
1 ts : Salt
2 tb : Fresh Lemon Juice
Vanilla Ice Cream
5 lg : Eggs
1 ts : Ground Allspice
1 1/2 c : Vegetable Oil
2 tb : Vanilla Extract
1 ts : Ground Nutmeg
Prune Cake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Prune Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 ts : Baking Powder
3 : Eggs
1 ts : Nutmeg
1 : Jar Jr. Baby Food Prunes
1 ts : Vanilla
2 c : Flour
1 c : Salad Oil
2 c : Sugar
1 ts : Cinnamon
1/2 ts : Salt
Ruth Hinks, UK World Chocolate Master, on how to create a chocolate and plum gateau
UK World Chocolate Master, Ruth Hinks takes, us through a step by step recipe for her orchard gateaux one of her desserts from the recent World Chocolate Masters competition in Paris sponsored by Callebaut. The Orchard Gateaux is made with a biscuit base, plum jelly, prune sponge and, of course, chocolate!
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