Far Breton French Prune Cake
Far Breton French Prune Cake is a rustic yet elegant dessert that hails from the Brittany region of France, blending simplicity with refined flavor. This custard-like cake features tender, rum-soaked prunes (optional but highly recommended) nestled in a silky batter made from pantry staples like flour, sugar, eggs, and milk. The prunes create bursts of sweetness that perfectly complement the smooth, golden-baked base. Easy to prepare and naturally gluten-free-adjacent*, this Far Breton can be whipped up in just 15 minutes of prep and baked to perfection in under an hour. Serve it as a delightful snack, a comforting dessert, or even a breakfast indulgence, with whipped cream or a dusting of powdered sugar if desired. Perfect for lovers of French cuisine, this recipe is sure to impress with its rich flavors and rustic charm!
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Recipe Information
Ingredients
- 200 grams Pitted prunes
- 2 tablespoons Rum (optional, for soaking prunes)
- 500 milliliters Whole milk
- 10 grams Unsalted butter (for greasing dish)
- 100 grams All-purpose flour
- 100 grams Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
If desired, soak the pitted prunes in rum for 30 minutes to enhance their flavor. Drain and set aside.
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) baking dish with unsalted butter.
In a large mixing bowl, whisk together the flour, sugar, and salt.
In another bowl, beat the eggs, then gradually add the milk and vanilla extract while whisking until smooth.
Slowly add the wet ingredients to the dry ingredients, whisking continuously to form a smooth batter with no lumps.
Pour a thin layer of the batter into the prepared baking dish. Place the dish in the oven for 5 minutes to slightly set the base of the batter.
Carefully remove the dish from the oven. Arrange the prunes evenly over the partially set batter.
Pour the remaining batter over the prunes, ensuring they are completely submerged.
Place the dish back in the oven and bake for 50 minutes, or until the top is golden brown and puffed. A skewer inserted in the center should come out clean.
Remove from the oven and let the Far Breton cool to room temperature. It will deflate as it cools, which is normal.
Once cooled, slice and serve. Enjoy as is or with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 204.8 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 784 mg | 60% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
