Traditional Breton Prune Far Cake
Travel to Brittany with this iconic dessert where caramelized prunes and a melting batter create perfect harmony. The simplicity of the ingredients reveals all the richness of an authentic terroir. This traditional recipe, passed down from generation to generation, offers a moment of sweetness and sharing. Follow our tips to make a perfectly soft Breton far, with its lightly caramelized crust and generous fruit filling. A timeless dessert that will delight all palates, best enjoyed warm for a moment of pure comfort. Patience during cooling is the key to an incomparable texture.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Soak the prunes for 10-15 minutes in hot water. Drain and dry them carefully with a paper towel.
- 2
Preheat the oven to 200°C (390°F). Generously butter a 24-26 cm diameter mold and sprinkle it with sugar to create a caramelized crust during baking.
- 3
In a large bowl, sift the flour with the pinch of salt. Add the sugar and then the eggs one by one, mixing well after each addition.
- 4
Gradually incorporate the warm milk, then the vanilla, rum (if used) and finally the melted butter. Mix until you obtain a smooth and homogeneous batter.
- 5
Pour a base of batter (about 1 cm) into the prepared mold. Bake for 5 minutes at 200°C so the base begins to set.
- 6
Remove the mold from the oven, evenly distribute the dried prunes, then gently pour the remaining batter over them.
- 7
Lower the oven temperature to 180°C (350°F) and continue baking for 35 to 45 minutes. The center should remain slightly wobbly.
- 8
Let the far cool for 20 to 30 minutes on a wire rack before unmolding. Serve warm or at room temperature.
- For perfect prunes: after soaking, dry them carefully to avoid a soggy far.
- Ideal temperature: use warm milk and butter to obtain a lump-free batter.
- Perfect baking: the center of the far should remain slightly wobbly when taken out of the oven; it will solidify as it cools.
- Patience: resting for 20-30 minutes after baking is essential for a melting texture and to facilitate unmolding.
- Tasting: this Breton far is delicious plain, but you can accompany it with apple compote or a scoop of vanilla ice cream.
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