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1 liter whole milk
1 vanilla pod
200g wheat flour
175g granulated sugar
pinch of salt
4 free-range organic eggs
+/- 20 plums (dried or in syrup)
butter to grease the baking dish
1 liter whole milk
1 vanilla pod
200g wheat flour
175g granulated sugar
pinch of salt
4 free-range organic eggs
+/- 20 plums (dried or in syrup)
butter to grease the baking dish
We’re baking an authentic French Far Breton for *Quatorze Juillet* (or Bastille Day) today. We’re making the cake with dried prunes, it’s still a bit too early for fresh ones. This cake is delicious and easy to make, so if you have any little monsters at home too, they will happily lend a hand. Ours love whisking the batter! ;))
How you make a Far Breton
How you make a Far Breton
Cut open a vanilla pod, put the milk with the pod in a pan, and heat until lukewarm.
Put the flour with the sugar and salt into a bowl and stir it until well combined.
Use a large oven dish, which can be round or rectangular, and coat the dish with butter.
Then spread app. 20 dried plums over the bottom of the oven dish and set the dish aside for now.
Beat the eggs firmly into the flour mixture.
Remove the pan from the heat, take out the pod.
Pour the lukewarm milk into the flour mixture and mix it in.
Preheat the oven to 180°C
Beat the milk until it is frothy.
Pour it over the plums.
Gently lift the oven dish
Bake the cake for 75 minutes.
Wait until the top of the cake turns golden brown then perform the toothpick test
Let the Far Breton cool on a wire rack.
Cut the cake into neat squares and serve with tea or coffee.
Everyone here—big and smaller—really enjoys the Far Breton!