The Far Breton is a traditional prune cake from the Brittany region (North-West of France). It is similar to a clafoutis, but with more of a flan-like texture. It is delicious, and very easy to make. As an added bonus, it will get you to eat prunes, which have many health benefits. Win, win!
Far Breton Recipe
The recipe I am using is from Chef Yves Pérou. You can find it in French here.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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- 5 eggs
- 3.5 oz. granulated sugar (100g)
- 3 oz. flour (80g)
- 10 fl.oz. lukewarm milk (300ml)
- 1 fl.oz. dark rhum (25ml) (for substitutes, see recipe notes)
- 1 teaspoon vanilla extract
- 16 oz. pitted prunes (450g)
- 1 tbsp butter (15g)
Ingredients
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- Preheat oven to 345 degrees Fahrenheit.
- In a salad bowl, mix the eggs with the sugar for a few minutes.
- Add the flour and lukewarm milk. (Note: put the milk on the stove or in the microwave for a few minutes to warm it a little bit.) Mix very well. Add the vanilla and the rum.
- Butter the baking dish. Put the prunes in the bottom of the baking dish, covering the surface.
- Pour the mixture you prepared over the prunes.
- Bake for 1 hour in the oven.
- Optional: sprinkle with powdered sugar.
- Let it cool down. Enjoy it cold or just slightly warm.
You can put more or less prunes, depending on how much you like prunes.
The traditional recipe includes Dark Rum, and the cake is most delicious with Rum. However, if you cannot find Rum or do not want to include it, you can buy an alcohol-free imitation rum extract. You can also try lukewarm earl grey tea or orange juice, as substitutes for Rum.
Bon Appétit!
French Mom
Bon Appétit!
French Mom