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Far Breton
adapted from Desert Candy
Ingredients
- 3 large eggs
- 2 cups milk (or 1 cup milk and 1 cup half-and-half)
- ½ cup sugar
- ¼ teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled, plus more for pan
- ¾ cups all-purpose flour
- 1 cup dried cherries
- 1 cup hot tea, such as Earl Grey
- Confectioners' sugar, for dusting
Directions
1. Place eggs, milk, sugar, salt, vanilla, and melted butter in a blender or food processor and blend for 1 minute. Add flour, and pulse several times. Pour batter into a pitcher, cover, and refrigerate for 3 hours, or preferably overnight.2. Meanwhile, place cherries in a heatproof bowl and pour tea evenly over fruit. Let cool to room temperature, cover, and set aside.
3. Place rack in center of the oven and preheat to 375°. Butter an 8-by-2-inch round cake pan; or use an 8 inch skillet. Place the pan on a baking sheet.
4. Remove batter from refrigerator and whisk to reblend. Forcefully tap the bottom of the pitcher on your work surface to break any top bubbles. Pour batter into prepared pan. Add the cherries, evenly distributing them within the batter; discard any remaining soaking liquid. Bake until top of the cake is puffed and brown and a thin knife inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire cooling rack and cool to room temperature. If desired, dust with confectioners’ sugar just before serving.
posted by srah | Wednesday, 18 July 2007 | 7:52 PM
Tags: butter, cake, cherries, dessert, egg, flour, half and half, milk, photo, powdered sugar, sugar, tea, vegetarian