Christophe Mallet speaks to Anthony Sergent from La Niche Cafe in Fitzroy, who shares his grandmother’s recipe for this traditional French cake from Brittany.






Skill level

Average: 3.9 (25 votes)


  • 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)

Cook's notes

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 180-200°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 15–20 minutes, checking regularly. The crust should be slightly caramelised and firm.