Far Breton (Prune Cake)
This prune and egg cake is a classic in Brittany.
Serves: 6Hands-on: 10 minutesTotal: 2 hours 5 minutesDifficulty: Easy
- 3 Tbsp. rum
- ½ cup water
- 25 pitted prunes
- 1 vanilla pod
- 4 cups whole milk
- 6 large eggs
- ¾ cup sugar
- 2 cups all-purpose flour
- ½ tsp. salt
- 1 Tbsp. butter
- In a small bowl, combine the rum with ½ cup water, and marinate the prunes in it for at least 1 hour.
- Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan, bring the milk and the vanilla pod to a boil over moderate heat. When it starts to boil, remove from the heat. Take the vanilla pod out, and scrape the inside with a paring knife. Put the seeds back in the warm milk. Let them infuse for 10 minutes.
- In a medium bowl, beat the eggs and the sugar until the mixture whitens. In a large bowl, pour the flour and the salt, and add half of the egg and sugar mixture. Whisk, and slowly add the rest of the egg and sugar mixture. Once the batter is smooth, add the warm milk. Whisk continuously until it’s combined.
- Preheat the oven at 350°F. Butter a round 9" × 2" high baking dish. Drain the prunes. Pour the batter in the baking dish, then add the prunes, spreading them evenly. Put in the oven for 45 minutes, or until the top is golden.
- Serve lukewarm or cold.