Far Breton
| Fat | Carbs | Protein | |
| 255 | 2g | 55g | 3g |
A plant-based take on this delicious cake from Britany.
Ingredients
6-8 servings
125g flour
75g caster sugar
40cl non-dairy milk
3 tbsp non-dairy cream
250g prunes
2 tbsp rum
1 vanilla pod
1 pinch salt
Method
- Pit the prunes and let them macerate in a salad bowl with the rum (if you add 50 grams of Malaga grapes, subtract as many prunes).
- Oil an earthenware dish.
- Place a saucepan on the heat with the milk, the vanilla pod split in two, and the salt. Bring to a boil.
- Line the oily dish with the prunes.
- Pour the soy cream into a salad bowl, pour in the powdered sugar and beat vigorously.
- Pour in the rum from the marinade.
- Sift the flour over it and mix with a spatula. Then pour in the almond milk.
- Mix to obtain a smooth paste and carefully pour it over the prunes.
- Place the dish in an oven preheated to 220°C for 10 minutes, to “sear” the far, then lower the temperature to 180°C and cook for 25 to 30 minutes depending on the thickness of the preparation.
- Leave to cool and cut into pieces directly from the dish without unmolding.
