Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
prune and armagnac cake
Save recipe

Prune & Armagnac cake

A chocolaty Christmas pudding alternative

prune and armagnac cake
Save recipe

1 hr 30 mins
Not Too Tricky

serves 10

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Will Torrent

Ingredients

50ml Armagnac

Zest of 1 orange

1 tsp ground cinnamon

1 tsp mixed spice

½ tsp ground nutmeg

A pinch of ground cloves

130g semi-dried prunes

250g 70% dark chocolate

200g salted butter

5 free-range eggs, separated

100g caster sugar

75g plain flour

75g ground almonds

Cocoa powder, for dusting

Method

A twist on a brownie – loaded with boozy prunes. The longer you soak the fruit, the better!

  1. You can do this step well in advance, otherwise, make it the night before. Place the Armagnac in a pan with the spices, finely grate in the orange zest 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 180°C/350°F/gas 4.
  3. Break up the chocolate into pieces and put with the butter in a bowl over a pan of simmering water. Stir occasionally, until melted, then take off the heat.
  4. Separate the eggs. 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.
  5. Pour the melted chocolate into the whisked yolks and stir to incorporate. Roughly purée the prunes in a food processor, then fold them into the mixture.
  6. 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.
  7. 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.
  8. Leave the cake to cool slightly before turning out onto a plate and dusting with cocoa powder. Delicious served with more hot Armagnac-soaked prunes on the side.

Tags

Recipes you may like

related features