Breton prune cake

Name: Breton prune cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 250 g dried soft plums; 4-6 Tbsp Armagnac (French brandy); 600 ml Milk; 100 g Sugar; 60 g + some butter; 8 Eggs (Gr. M); 125 g + approx. 1 tablespoon flour; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

250 g dried soft plums
4-6 Tbsp Armagnac (French brandy)
600 ml Milk
100 g Sugar
60 g + some butter
8 Eggs (Gr. M)
125 g + approx. 1 tablespoon flour
7-10 Tbsp Icing sugar

Directions

1
Sprinkle plums with Armagnac and leave to soak for at least 6 hours, preferably overnight.
2
Heat milk, sugar and 60 g butter while stirring until butter and sugar have dissolved. Leave to cool slightly.
3
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Grease an ovenproof casserole dish (approx. 23 x 30 cm; approx. 7 cm high). Mix eggs and 125 g flour with the whisks of the mixer.
4
Slowly stir in the milk mixture. Pour the dough into the mould.
5
Dab plums dry if necessary. Dust with about 1 tbsp. flour and spread on the dough. Bake in a hot oven for about 45 minutes. Let them cool down. Dust with icing sugar.