Breton Far with Dried Plums

Name: Breton Far with Dried Plums - Janeta P.
Ingredients: For a 26 cm diameter tray: 680 ml of milk * 4 eggs (medium size) 150 g of white cake flour + a little to coat the plums in flour 150 g of granulated sugar a little vanilla rum ** a pinch of salt butte

Desert - Breton Far with Dried Plums by Janeta P. - Recipia

Heating the oven to 200 °C is the first essential step to prepare a delicious plum cake. At this point, I advise you to grease a baking tray with butter, ensuring it is well covered, then set it aside to cool. This step will help the cake not to stick and to bake evenly. In a bowl, we prepare the dried plums. Even if the plums you are using are soft, it is good to let them soak for a few minutes in a mixture of water with a few drops of rum essence to give them a more intense flavor. If you have real rum, you can use it confidently, but water will work just fine too. In another bowl, we combine the sugar with the eggs, without separating the egg whites from the yolks. Using a mixer, beat the mixture until it becomes frothy and the sugar dissolves completely. Then, gradually add the flour, mixing continuously to avoid lumps. It is important to have a homogeneous mixture. Once the flour is well incorporated, add the room temperature milk, vanilla, and a pinch of salt. The milk will provide moisture to the cake, and the vanilla will add a delicate aroma. Once the composition is ready, pour half of it into the greased tray. Drain the plums and sprinkle them with a little flour, then arrange them evenly over the batter in the tray. This step will help the plums not to sink to the bottom during baking. After that, pour the remaining mixture over the plums, ensuring they are completely covered. It is essential that the tray used is high, to allow the cake to rise. If you do not have a suitable tray, a metal pot that can be used in the oven will work very well. Bake the cake for 10 minutes at 200 °C, then lower the oven temperature to 180 °C and continue baking for about 40-50 minutes. The preparation is complete when the cake has a slightly caramelized crust and is no longer wet inside. After the cake is ready, let it cool completely. It is ideal to serve it cold, straight from the fridge, as this will intensify the flavors and textures. If you don’t have room in the fridge, leave it outside on the balcony, where it will cool sufficiently. Enjoy this plum cake alongside a cup of tea or coffee and relish a delicious dessert!

Ingredients

For a 26 cm diameter tray: 680 ml of milk * 4 eggs (medium size) 150 g of white cake flour + a little to coat the plums in flour 150 g of granulated sugar a little vanilla rum ** a pinch of salt butte

Breton Far with Dried Plums

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