Christophe Mallet speaks to Anthony Sergent from La Niche Cafe in Fitzroy, who shares his grandmotherÃ¢â‚¬â„¢s recipe for this traditional French cake from Brittany.
- 250 g plain flour
- 150 g white sugar
- 1 tsp cinnamon
- 5 eggs
- 1 litre milk
- 50 g melted butter
- 2 tsp vanilla extract
- ¼ glass calvados
- 1 shot espresso (optional)
- 100 g pitted prunes (enough to cover bottom of cake pan)
- butter, extra (for greasing)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180-200Ã‚Â°C.
Mix the flour, sugar and cinnamon in a large bowl. Add the eggs, one at a time, followed by the milk. Add the butter, vanilla and calvados.
Using butter, generously grease a transparent mould. Arrange the prunes at the bottom of the dish. Pour the flour mixture over the top.
Bake for about 40 minutes and then for an extra 15Ã¢â‚¬â€œ20 minutes, checking regularly. The crust should be slightly caramelised and firm.