Classic Breton Plum Custard Cake with Rum
Ingredients
Batter
- 40 g butter
- 600 ml milk
- 200 g all-purpose flour
- 100 g sugar
- 5 eggs, medium
- 2 pinches salt
Soaked plums
- 60 ml water
- 30 ml rum
- 1 tablespoon sugar
- 100 g dried plums
Preparation
Mix water, rum, and sugar in a bowl
Soak dried plums in the rum mixture for at least 1 hour, preferably overnight
Grease a 23cm baking pan with butter
Melt the 40g butter in a small pot and set aside to cool
Preheat the oven to 180°C conventional (160°C fan)
Sift flour into a bowl
Add milk, eggs, sugar, and salt to the flour and mix to a smooth batter
Pour in the melted butter and stir until combined
Strain the plums and let them drain
Pour the batter into the prepared pan
Distribute the plums evenly in the batter
Bake on the middle rack for about 50 minutes
Let the cake cool in the pan for at least 2 hours
Serving and storage
Turn the cake out of the pan and serve on a cake plate
The cake keeps for at least 3 days when refrigerated
Tips
This cake can also be made with apples or other fruit of your choice
