Brittany cake

Dried candied dates 75g	Red wine 35g
Lemon peel A little	raisins 30g
Purified water 30g	Fine sugar 5g
Pure milk 250g	Whole eggs 2
Egg yolk 1	Fine sugar 25g
Low gluten flour 65g	Vanilla extract 1 drop
Rum 10g	Butter (for wiping molds) A small amount

How to make Brittany cake

Step 1

Add candied dates, red wine, caster sugar and lemon zest to a stainless steel bowl;

Step 2

Place it on the induction cooker and heat over low heat for 20 minutes to collect the juice;

Step 3

Spread the cooked candied dates on the bottom layer of the mold;

Step 4

Add raisins, purified water and fine sugar to a stainless steel bowl, place on the induction cooker over medium heat and bring to a boil, then let cool and set aside;

Step 5

Crack 2 whole eggs and 1 egg yolk into a glass bowl, add fine sugar and stir until the sugar is completely dissolved in the eggs;

Step 6

Slowly add 250g of pure milk and stir evenly;

Step 7

Add 1 drop of vanilla extract, 10g of rum and a little lemon zest and mix well, then add the sifted low-gluten flour and mix well;

Step 8

Sieve the blended liquid;

Step 9

Add cooled raisins and mix well;

Step 10

Pour into a mold that has been brushed with a layer of butter in advance, and wrap the mold with two layers of tin foil;

Step 11

Place in a preheated oven at 190 degrees and bake for about 50 minutes until the surface is brown. Brittany Cake Cooking Tips

1. Do not use red dates with high sweetness. 2. Use a shallow plate for the mold. If it is a live bottom, the outer layer must be wrapped with tin foil. 3. To facilitate demoulding, the mold should be brushed with butter in advance. 4. After completing step 4, you can start preheating the oven.