This traditional Breton dessert is a soft and silky cake studded with prunes, with a texture that falls between a custard and a clafoutis. Simply delicious, it can be enjoyed warm or cold, accompanied by a cup of cider or coffee.
⏱️70 min
📊Easy
👥8 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
300 gpitted prunes
5 clrum or eau-de-vie
150 gflour
150 gcaster sugar
4 pièceseggs
50 clwhole milk
50 gbutter
1 pincéefine salt
0.5 cuillère à cafévanilla powder
Instructions
1PREPARE THE PRUNES: Pour the pitted prunes into a bowl and cover them with the rum or eau-de-vie. Let rest for at least 2 hours at room temperature, ideally overnight, so they become fully infused and tender and flavorful. This step is crucial to give the Far all its aromatic richness.
2PREHEAT THE OVEN: Set your oven to 180°C (gas mark 6) and let it heat for 10 minutes. Prepare a rectangular baking dish of approximately 20 x 30 cm by generously buttering it with 25 g of soft butter, paying special attention to the corners. This preparation of the dish will prevent the cake from sticking and facilitate unmolding.
3SIFT THE DRY INGREDIENTS: In a large bowl, sift together the flour, sugar, salt, and vanilla powder. Sifting incorporates air and eliminates lumps, which will guarantee a homogeneous and light batter. Mix with a whisk to fully integrate all the elements.
4WHISK THE EGGS AND MILK: In another container, pour the 4 eggs and whisk them vigorously for 2-3 minutes until they become pale and foamy. Gradually pour in the milk while continuing to whisk to create a homogeneous and light mixture. This incorporation technique creates air bubbles that are essential for the Far's texture.
5PREPARE THE BATTER: Pour the egg-milk mixture over the flour in a thin stream while stirring gently with a spatula or whisk to avoid the formation of lumps. Incorporate the remaining melted butter (25 g) in a thin stream. The batter should be homogeneous, smooth, and fluid, with the consistency of pastry cream. If lumps persist, pass the mixture through a fine sieve.
6POUR AND BAKE: Pour half of the batter into the prepared dish, then distribute the soaked prunes with their alcohol over the entire surface, spacing them regularly. Complete with the remaining batter which should cover the prunes about three-quarters of the way. Bake at 180°C for 50 to 55 minutes until the Far is golden on the surface and a knife inserted in the center comes out slightly moist but without raw batter.
7UNMOLD AND REST: Remove the Far from the oven and let it rest for 15 minutes before unmolding it onto a cooling rack. The Far should cool completely to develop its final texture, both tender and slightly wobbling. You can enjoy it warm, lukewarm, or completely cold according to your preference.