Gâteau aux pruneaux et à l’Armagnac

Name: Gâteau aux pruneaux et à l’Armagnac (Prune and almond sponge with Armagnac crème fraîche)
Yield: For 8
Cuisine: Tunisian
Ingredients: 300 g pruneaux d’Agen, stoned; 5-6 tablespoons Armagnac; 150 ml crème fraîche; 1 tablespoon caster sugar; 175 g butter, softened; 150 g self-raising flour; 3 medium eggs, beaten; 175 g caster sugar; 50 g ground almonds

Prune and almond sponge with Armagnac crème fraîche

Preparation info

For
8

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

In épiceries fines the dried and sugared fruit are displayed irresistibly en masse. Pruneaux (prunes) are very popular, and are traditionally cooked with rabbit and pork and in Moroccan and Tunisian tagines. The ones to go for are the plump Agen prunes.

Ingredients

300 g pruneaux d’Agen, stoned
5-6 tablespoons Armagnac
150

Europe
Africa
Morocco
France
Tunisia
Cake
Vegetarian
Mediterranean

Method

Put the prunes in a saucepan with a little water and half the Armagnac. Heat gently and simmer for 5 minutes or so, letting the prunes soften and plump up. Let them cool in the poaching liquid, then liquidise them in a food-processor.

Preheat the oven to 180°C/350°F/gas mark 4.