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Far Breton

This recipe is adapted from Dorie Greenspan for Bon Appetit. Greenspan is author of several books on French pastry including Chocolate Desserts by Pierre Herme and Paris Sweets: Great Desserts From the City's Best Pastry Shops.

Makes 8 servings.

2 cups whole milk

3 large eggs

1/2 cup sugar

5 tablespoons unsalted butter, melted, cooled

1/4 teaspoon vanilla extract

1/8 teaspoon salt

3/4 cup all-purpose flour

1 cup small or medium-size pitted prunes

1/3 cup currants

3/4 cup weak warm tea

Powdered sugar

Soak the prunes and currants in warm weak tea overnight and then drain them. Let them stand at room temperature.

Blend milk, eggs, sugar, butter, vanilla and salt in a blender for one minute. Add the flour, pulse until just blended and scrape down the sides of the blender jar. Chill in the jar for at least three hours and no more than one day.

Position rack in the center of oven and preheat to 375 degrees F. Butter an 8-inch round cake pan with 2-inch-high sides. Line bottom of the pan with parchment or waxed paper, butter the paper then dust the pan with flour, shaking out excess.

Blend the batter again until smooth, about 5 seconds. Pour into the prepared cake pan. Drop the prunes and currants evenly into batter. Place cake pan on a baking sheet and bake for about 1 hour, until sides are browned and puffy and knife inserted into center comes out clean. Cool cake completely in pan on cooling rack. Loosen cake by running a knife around the sides. Invert pan onto a piece of wax or parchment paper, remove the pan and peel off paper round. Place serving plate over cake and invert again. Dust cake with powdered sugar and serve.

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