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
The Food of Dad³ - Prune and Brandy Tart!
Not sure if title refers to a recipe or two geriatric strippers...
Ingredients for the pastry:
250g Plain Flour
125g Unsalted Butter
1 1/2tbsp Caster Sugar
1tsp Vanilla Extract
1 Egg Yolk
Ingredients for the filling
275g Pitted prunes
150ml Brandy
2 Eggs
1tsp Vanilla Extract
100g Ground Almonds
30g Butter
120g Golden Caster Sugar
150ml Double Cream
Oven Temperature
180°C/350°F
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Licensed under Creative Commons: By Attribution 3.0 License
PRUNES PASTRY Recipe
It's Ninik Becker! Today's recipe is Prunes Pastry. You'll know how to make this puff buttery pastry with dried prunes. Stay tuned!
#Prunes #Baking #Pastry
More recipes @NinikBeckerEatLover
Pastry fill dried prunes
A handful of dried prunes, chopped.
7g (2½ tsp) active dry yeast
25g (2 tbsp) sugar
250ml (1 cup) warm milk
1 large egg
42g (3 tbsp) butter
375g (3 cups) all-purpose flour
5g (1 tsp) salt
1 egg yolk + 1 tbsp milk, to apply to the dough.
Butter to spread on the dough
Baking time: 25 - 30 minutes
Baking temp: 200°C
Indonesian
Pastry isi plum kering
Segenggam plum kering, cincang.
7g (2½ sdt) ragi kering aktif
25g (2 sdm) gula pasir
250ml (1 cangkir) susu hangat
1 telur besar
42g (3 sdm) mentega
375g (3 cangkir) tepung serbaguna
5g (1 sdt) garam
1 kuning telur + 1 sdm susu, untuk dioleskan ke adonan.
Mentega untuk dioleskan pada adonan
Waktu memanggang: 25 - 30 menit
Suhu pemanggangan: 200 ° C
German
Gebäck füllen getrocknete Pflaumen
Eine Handvoll getrocknete Pflaumen, gehackt.
7 g (2½ TL) aktive Trockenhefe
25 g (2 EL) Zucker
250 ml (1 Tasse) warme Milch
1 großes Ei
42 g (3 EL) Butter
375 g (3 Tassen) Allzweckmehl
5 g (1 TL) Salz
1 Eigelb + 1 EL Milch, auf den Teig auftragen.
Butter auf den Teig streichen
Backzeit: 25 - 30 Minuten
Backtemperatur: 200°C
Greek
Γεμίστε τα αποξηραμένα δαμάσκηνα ζαχαροπλαστικής
Μια χούφτα αποξηραμένα δαμάσκηνα, ψιλοκομμένα.
7 g (2½ κουταλάκι του γλυκού) δραστική ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
250 ml (1 φλιτζάνι) ζεστό γάλα
1 μεγάλο αυγό
42 γραμμάρια (3 κουταλιές της σούπας) βούτυρο
375 g (3 φλιτζάνια) αλεύρι για όλες τις χρήσεις
5 g (1 κουταλάκι του γλυκού) αλάτι
1 κρόκο αυγού + 1 κ.γ γάλα, για να το εφαρμόσετε στη ζύμη.
Βούτυρο για να αλείψετε τη ζύμη
Χρόνος ψησίματος: 25 - 30 λεπτά
Θερμοκρασία ψησίματος: 200°C
Arabic
ملء المعجنات برقوق مجفّف
حفنة من البرقوق المجفف المفروم.
7 جم (2½ ملعقة صغيرة) خميرة جافة نشطة
25 جم (2 ملعقة كبيرة) سكر
250 مل (1 كوب) حليب دافئ
1 بيضة كبيرة
42 جم (3 ملاعق كبيرة) زبدة
375 غ (3 أكواب) دقيق لجميع الأغراض
5 جم (1 ملعقة صغيرة) ملح
1 صفار بيضة + 1 ملعقة كبيرة لبن ، لتطبق على العجينة.
يُدهن الزبدة على العجينة
وقت الخبز: 25 - 30 دقيقة
درجة حرارة الخبز: 200 درجة مئوية
Spanish
Relleno de masa de ciruelas pasas secas
Un puñado de ciruelas secas picadas.
7 g (2½ cucharaditas) de levadura seca activa
25 g (2 cucharadas) de azúcar
250 ml (1 taza) de leche tibia
1 huevo grande
42 g (3 cucharadas) de mantequilla
375 g (3 tazas) de harina para todo uso
5 g (1 cucharadita) de sal
1 yema de huevo + 1 cucharada de leche, para aplicar a la masa.
Mantequilla para untar sobre la masa
Tiempo de horneado: 25 - 30 minutos
Temperatura de horneado: 200°C
Portuguese
Ameixas secas de recheio de pastelaria
Um punhado de ameixas secas picadas.
7g (2½ colheres de chá) de fermento biológico seco
25g (2 colheres de sopa) de açúcar
250ml (1 xícara) de leite morno
1 ovo grande
42g (3 colheres de sopa) de manteiga
375g (3 xícaras) de farinha de trigo
5g (1 colher de chá) de sal
1 gema de ovo + 1 colher de sopa de leite, para aplicar na massa.
Manteiga para passar na massa
Tempo de forno: 25 - 30 minutos
Temperatura de cozimento: 200°C
Russian
Начинка для теста сушеным черносливом
Горсть сушеного чернослива, нарезанного.
7 г (2½ чайной ложки) активных сухих дрожжей
25 г (2 ст. л.) сахара
250 мл (1 стакан) теплого молока
1 большое яйцо
42 г (3 ст. л.) сливочного масла
375 г (3 стакана) универсальной муки
5 г (1 чайная ложка) соли
1 яичный желток + 1 ст л молока, чтобы нанести на тесто.
Сливочное масло, чтобы намазать тесто
Время выпечки: 25 - 30 минут
Температура выпечки: 200°C
Turkish
Pasta dolgulu kuru erik
Bir avuç kuru erik, doğranmış.
7g (2½ çay kaşığı) aktif kuru maya
25 gr (2 yemek kaşığı) şeker
250ml (1 su bardağı) ılık süt
1 büyük yumurta
42 gr (3 yemek kaşığı) tereyağı
375 gr (3 su bardağı) çok amaçlı un
5 gr (1 tatlı kaşığı) tuz
1 yumurta sarısı + 1 yemek kaşığı süt, hamura sürmek için.
Hamurun üzerine sürmek için tereyağı
Pişirme süresi: 25 - 30 dakika
Pişirme sıcaklığı: 200°C
French
Pâtisserie aux pruneaux séchés
Une poignée de pruneaux séchés, hachés.
7 g (2½ c. à thé) de levure sèche active
25 g (2 cuillères à soupe) de sucre
250 ml (1 tasse) de lait chaud
1 œuf large
42 g (3 cuillères à soupe) de beurre
375 g (3 tasses) de farine tout usage
5 g (1 cuillère à café) de sel
1 jaune d'œuf + 1 cuillère à soupe de lait, à appliquer sur la pâte.
Beurre à étaler sur la pâte
Temps de cuisson : 25 - 30 minutes
Température de cuisson : 200°C
Italian
Ripieno di pasta frolla alle prugne secche
Una manciata di prugne secche, tritate.
7 g (2½ cucchiaini) di lievito secco attivo
25 g (2 cucchiai) di zucchero
250 ml (1 tazza) di latte caldo
1 uovo grande
42 g (3 cucchiai) di burro
375 g (3 tazze) di farina per tutti gli usi
5 g (1 cucchiaino) di sale
1 tuorlo d'uovo + 1 cucchiaio di latte, da applicare all'impasto.
Burro da spalmare sull'impasto
Tempo di cottura: 25 - 30 minuti
Temperatura di cottura: 200°C
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
1934 Recipe - Prune Ice Cream - Recipe Archaeology
Here's what you need to make Prune Ice Cream:
14 1/2 oz. evaporated milk
1 tsp. granulated gelatin
1 Tbs. cold water
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
2 cups cooked prunes
2 Tbs. brown sugar
1 tsp. vanilla
Scald evaporated milk. Soften gelatin in cold water then dissolve in hot milk. Add spices; mix well and chill.
Cut prunes into quarters. Heat in a heavy pot with 1/2 cup of water until prunes are mushy. Set aside to cool.
When milk mixture is slightly set and chilled, whip with a stand mixer. Add sugar and vanilla. Whip until slightly stiff peeks.
Fold in prunes and mix until combined.
Pour into container and freeze until ready to serve.
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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.
To get the full recipe go to
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Kek Prune Moist Super Sedap
Malas nak keluar beli barang? Jom shopping online:
Prune Sunsweet:
Tepung naik sendiri:
Bahan-bahan:
-100 gm buah prune
-150 ml susu segar
-250 butter
-160 gula
-5 biji telur
-Sedikit esen vanila
-230 gm tepung naik sendiri
#KekPrune
#MissScha