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Cake with Agen Prunes, Almonds and Armagnac Serves 8-12
Ingredients:
130g Agen Prunes (without pit), roughly chopped 2 tbsps Armagnac
175g all-purpose flour
1 ½ tsp baking powder pinch of salt
75g ground almonds 125g soft butter 175g sugar 3 eggs
1 tsp vanilla extract Directions:
Soak the chopped prunes in the Armagnac and set aside while you get on with the rest of the recipe. Preheat the oven to 170°C. Butter a round 22 cm cake tin and line the bottom with a circle of baking paper. Dust the sides with a little flour, shaking off any excess. Sift the flour, baking powder and salt into a bowl. Add in the ground almonds and stir to combine.
Using a hand-held or standing mixer, beat the butter and the sugar until they form a light paste. Add in the eggs, one by one, while continuing to beat. Add the vanilla. Gently fold the dry ingredients through the wet using a wooden spoon. Add the prunes along with the Armagnac and fold again.
Pour the batter into the prepared cake tin and bake for approximately 45 minutes. About 15 minutes before the end of the cooking time, check to see if your cake is browning too rapidly. Should that be the case, cover with a sheet of aluminium foil and continue to cook. Check for doneness by inserting a wooden skewer into the center of the cake. It should come out clean.
"Francophile to the core, Paola Westbeek is a food writer and recipe developer. Besides writing, she also offers cooking lessons and organises culinary/creative vacations in Burgundy together with her husband. For more information visit:
www.ladoucevie.nl. The photos are the work of her husband, Hans Westbeek, a photographer, filmmaker, epicure and of course, Francophile. For examples of his work, visit:
www.mediamedia.biz."
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