French🍰 Sweets & drinks

French Far Breton Cake

Name: French Far Breton Cake
Total time: 30 min
Cuisine: French
Ingredients: ~150-200 g prunes in armagnac; ~500 ml milk; ~8-10 prune pits; ~100 g raw sugar; ~80 g butter; ~¼ tsp salt; ~150 g flour; ~50 g semolina; ~1 tsp vanilla; ~3 eggs

⏱ 30 min

A classic French dessert from Brittany that blends characteristics of flan and clafoutis. Plump prunes soaked in Armagnac are baked into a silky custard-based batter, resulting in a dense and moist cake.

Adapted from a video by Bruno Albouze

French Far Breton Cake – Bruno Albouze

Watch on YouTube

Ingredients

prunes in armagnacor soak dried prunes in water or tea overnight, drain and remove pits~150-200 gest.
milk~500 mlest.
prune pitsfrom the prunes~8-10est.
raw sugar~100 gest.
butter~80 gest.
salt~¼ tspest.
flour~150 gest.
semolina~50 gest.
vanilla~1 tspest.
eggs~3est.

Steps

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1
Prepare the prunes: if using dried prunes, soak them overnight in water or tea, drain, and remove the pits; or use store-bought prunes in Armagnac.
2
Heat the milk with prune pits, add raw sugar, bring to a boil, and let it infuse for a few minutes to develop flavour.
3
Make the batter: strain the milk over butter and salt in a blender, add flour, semolina, vanilla, and eggs, and blend until smooth.
4
Pour the batter into a prepared 10-inch Chicago-style deep-dish pan.
5
Tuck the prunes into the batter.
6
Bake in a fan oven at 410°F (210°C) for about 30 minutes until the cake is set.
7
Cool the cake completely and turn it out of the pan.
8
Finish with glaze: make a quick glaze from the reserved prunes in Armagnac and brush over the cake for a glossy finish.

French Far Breton Cake

Ingredients

Steps

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