Far Breton – Prune Cake

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Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!

Ingredients;

11oz prunes – pitted is easier – about 25

2 cups milk – I like almond milk

3 eggs

1/2 cup sugar

2/3 cup GF flour

1 tbsp of alcohol or 1 tsp of vanilla extract, optional

Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.

Preheat the oven to 350F.

Combine the eggs and sugar in a bowl, mix well.

Add the flour, mix, then add the milk.

Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.

Bon appetit !

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Financiers Express

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Financiers (pronounced fee-nahng-syehr) are French tea cakes with a soft and moist texture. You can bake them in individual tart pans (molds) or muffin tins.  

Ingredients for 5 large muffins:
1 stick unsalted butter, or 1 stick salted butter and skip the salt
1/4 cup gluten free flour
1/2 cup ground almonds (I use almond meal)
1/2 cup confectioner (powdered or icing) sugar
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/2 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a small pan over medium heat. Butter the molds with a pastry brush or some paper towel.
In a large bowl whisk together the flour, ground almonds, sugar, and salt. Make a well in the center and add the lightly beaten egg whites, vanilla, and butter. Fill each mold almost to the rim and bake for about 20 minutes (less for smaller ones) until the cookies have become golden brown around the edges and are springy to the touch.

Excellent eaten warm from the oven, but can be covered and stored for a few days at room temperature or in the refrigerator. You can also enjoy them with jam, chocolate sauce, ice cream or a fruit salad.

Bon appetit !

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