Prune & Armagnac cake

Prune & Armagnac Cake

Serves 10

  • 50 ml Armagnac

  • Zest of 1 orange

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • 1/2 tsp ground nutmeg

  • A pinch of ground cloves

  • 130 g semi-dried prunes

  • 250 g 70% cocoa dark chocolate

  • 200 g salted butter

  • 5 free-range eggs, seperated

  • 100 g caster sugar

  • 75 g plain flour

  • 75 g ground almonds

  • Cocoa powder , for dusting

Recipe by Will Torrent



1. You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge.



2. When ready to make the cake, line a 20cm cake tin and preheat your oven to 180C/gas 4. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat.



3. In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5 minutes, until you can draw a figure of 8 in it and it retains its shape.



4. Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture.



5. Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don't lose any of the air you have whisked into it.



6. Once everything is thoroughly mixed in, pour the mixture into the tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Serve with more hot Armagnac-soaked prunes on the side.

Nutritional Information

Prune & Armagnac cake

A chocolaty Christmas pudding alternative

0 foodies cooked this
A twist on a brownie – loaded with boozy prunes. The longer you soak the fruit the better!
Serves 10
1h 30m
Not too tricky
Method

Recipe by Will Torrent

1. You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the zest and spices and bring to the boil. Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge.

2. When ready to make the cake, line a 20cm cake tin and preheat your oven to 180C/gas 4. Place the chocolate and butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat.

3. In a spotlessly clean bowl, whip the egg whites with 1 tablespoon of the sugar until it forms hard peaks. Place the yolks and remaining sugar in another bowl and whisk for about 5 minutes, until you can draw a figure of 8 in it and it retains its shape.

4. Pour the chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture.

5. Combine the flour and ground almonds in a bowl then fold into the chocolate mixture. Carefully fold in the egg whites, in three stages, so you don't lose any of the air you have whisked into it.

6. Once everything is thoroughly mixed in, pour the mixture into the tin and bake for about 1 hour, until a skewer inserted in the centre comes out clean. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Serve with more hot Armagnac-soaked prunes on the side.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 463
    23%
  • Carbs 37.8g
    15%
  • Sugar 31.6g 35%
  • Fat 31.2g 45%
  • Saturates 15.2g 76%
  • Protein 8g 18%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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