Traditional Breton Far with Prunes
Traditional Breton Far, also commonly known as Far Breton, is a delightful dessert hailing from the picturesque Brittany region of France. This rustic cake is akin to a creamy custard and is generously studded with plump, juicy prunes, giving it a unique sweetness and texture. Its simplicity and rich flavors make it a perfect dessert for any occasion. Ideally enjoyed warm, this cake is a testament to the classic and comforting flavors found in French country cooking. Serve it with a dusting of powdered sugar for an extra touch of elegance.
6-8
Servings
N/A
Calories
8
Ingredients
Ingredients
flour
1 3/4 cups
eggs
4
sugar
3/4 cup
vanilla extract
1 teaspoon
milk
3 cups
butter
2 tablespoons (melted)
prunes
10 ounces (rolled in flour)
powdered sugar
as needed (for sprinkling)
Instructions
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1. Preheat your oven to 400°F (200°C).
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2. In a large mixing bowl or food processor, combine the flour and eggs. Blend until smooth, ensuring no lumps remain.
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3. Add the sugar and vanilla extract to the mixture, blending well. Gradually incorporate the milk, mixing continuously until a smooth batter forms.
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4. Allow the batter to rest for approximately 30 minutes to 1 hour, facilitating better flavor integration.
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5. Prior to use, place the prunes in a bowl and cover them with hot water. Let them soak for 10 to 15 minutes to plump up.
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6. Meanwhile, place the butter in a 2-quart baking dish and melt it in the preheated oven. Once melted, carefully remove the dish and tilt it, ensuring the butter coats the bottom and sides evenly.
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7. Drain the prunes, pat them dry, and roll them lightly in flour. This will help distribute them throughout the cake as it bakes.
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8. Pour the rested batter into the prepared baking dish. Evenly distribute the floured prunes across the batter.
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9. Bake in the preheated oven for 30 minutes. After this time, turn off the oven but leave the cake inside to set further for an additional 30 minutes. This helps the texture develop further.
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10. Remove from oven, allow to cool slightly, and serve warm. If desired, sprinkle generously with powdered sugar for presentation.
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11. Optional: For enhanced flavors, consider soaking the prunes in weak tea or brandy for a couple of hours prior to baking. This step can intensify the sweetness and impart additional flavor notes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Breton Far?
Traditional Breton Far, or Far Breton, is a rustic custard-like cake from the Brittany region of France, typically filled with prunes.
Where does this dessert originate?
This dessert hails from the picturesque Brittany region of France.
What is the texture of Far Breton?
It has a creamy custard texture similar to a thick flan or clafoutis, studded with juicy prunes.
How many servings does this recipe provide?
This recipe yields 6 to 8 servings.
What are the primary ingredients needed?
The main ingredients are flour, eggs, sugar, vanilla extract, milk, butter, and prunes.
What is the required oven temperature for baking?
The oven should be preheated to 400°F (200°C).
How much milk is used in this recipe?
The recipe calls for 3 cups of milk.
How many eggs are required?
You will need 4 eggs for the batter.
Should the batter rest before baking?
Yes, the batter should rest for approximately 30 minutes to 1 hour to facilitate better flavor integration.
How do I prepare the prunes for the cake?
Soak the prunes in hot water for 10 to 15 minutes to plump them up, then drain, dry, and roll them in flour.
Why are the prunes rolled in flour?
Rolling the prunes in flour helps distribute them throughout the cake as it bakes rather than having them all sink.
What size baking dish is recommended?
A 2-quart baking dish is ideal for this recipe.
How should the baking dish be prepared?
Melt 2 tablespoons of butter in the baking dish in the oven, ensuring the butter coats the bottom and sides evenly.
How long does the Far Breton bake?
Bake for 30 minutes at 400°F, then turn off the oven and leave it inside for an additional 30 minutes to set.
What is the purpose of leaving the cake in a turned-off oven?
This step allows the cake to set further and helps the texture develop properly.
Can I soak the prunes in something other than water?
Yes, for enhanced flavor, you can soak the prunes in weak tea or brandy for a couple of hours prior to baking.
How should the final cake be served?
It is best served warm, potentially with a dusting of powdered sugar.
What type of sugar is used inside the batter?
The recipe uses 3/4 cup of regular sugar.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added to the mixture.
How much flour is needed?
The recipe requires 1 3/4 cups of flour.
What is the total weight of prunes needed?
The recipe calls for 10 ounces of prunes.
Can I use a food processor to make the batter?
Yes, a food processor can be used to combine the flour and eggs and blend the batter until smooth.
Is this a difficult recipe to make?
No, it is considered an easy recipe with simple instructions.
What is the first step of the instructions?
The first step is to preheat your oven to 400°F (200°C).
How do you ensure the batter has no lumps?
By blending the flour and eggs together first until smooth before adding the liquid ingredients.
What is the last step before serving?
Sprinkle the cake generously with powdered sugar for presentation.
Can I use powdered sugar inside the batter?
The recipe specifies powdered sugar for sprinkling on top, while regular sugar is used in the batter.
Is the butter mixed into the batter?
No, the butter is melted in the baking dish to coat it rather than being mixed into the batter.
What kind of dish should I bake this in?
The recipe recommends a 2-quart baking dish.
What makes this cake unique in sweetness and texture?
The combination of the creamy custard-like base and the plump, juicy prunes provides its unique characteristics.