Far noir au four (Black Far from the oven)
Summary
| Yield | |
|---|---|
| Prep time | N/A |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
This Breton recipe is from Mamie Kersava and originates from Steph's home in Northern Finistére, France (Brittany). This is the traditionally served up 'Far Noir' made with Buckwheat flour instead of the normal flour you find in 'Far'. The other interesting thing about this cake is that it is initially cooked on the stove prior to baking.
Ingredients
300 g
buckwheat flour (preferably from France) 4
Eggs 175 g
Sugar 1 t
Salt 1 pn
black pepper 1 pk
vanilla sugar (alternatively a teaspoon of vanilla essence) 1 1⁄4 l
milk 25 cl
full cream 150 g
ButterInstructions
1. Mix all the dry ingredients with 1 / 4 pint of milk and a pot of 25 cl cream.
2. Boil the milk with the 150g butter.
3. Pour the first mixture (which is very thick) mix and cook on the stove for a few minutes.
4. Stir in raisins (or prunes).
5. Pour into a buttered dish. Place in hot oven 30 or 40 minutes.
In place of raisins you can stick prunes in the dough.
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