Far Breton with olive oil
Ingredients
For
6
personnes
- 75 cl of fresh whole milk
- 240 g of flour
- 150 g caster sugar
- 4 eggs
- 40 g of olive oil from the Vallée des Baux-de-Provence PDO
- 15 to 20 prunes (adjust according to taste)
Tip
Originally, the far was plain, without prunes or raisins. However, you can add them to the basic recipe, whether or not you soak them in rum or calvados. For the plain version, you can add orange blossom water, vanilla or tonka bean to flavour it. Fancy another classic? Why not try our recipe for olive oil tarte tatin!
Instructions
- To begin preparing the dish, start by preheating the oven to 160°C.
- Pour the flour and sugar into a mixing bowl. Make a well in the centre and add the eggs. Mix gradually, working in the flour a little at a time. Pour in the milk whilst whisking.
- Add the olive oil from the Baux-de-Provence Valley (PDO) to the batter, followed by the prunes. Mix together, then pour the batter into the baking tin, which has been greased beforehand. Place in the oven and bake the far for 35 to 40 minutes.
Tip
Originally, the far was plain, without prunes or raisins. However, you can add them to the basic recipe, whether or not you soak them in rum or calvados. For the plain version, you can add orange blossom water, vanilla or tonka bean to flavour it. Fancy another classic? Why not try our recipe for olive oil tarte tatin!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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