At the start, situated around the 18th century, the far cake was made for religious celebrations and family gatherings. Sweet and salty, we eat it plain. Its appearance and its taste remind us of the pudding but its texture is denser. In the 19th century, when its consumption spread, more festive recipes appeared, enriched with raisins, dried prunes, apples… The recipes vary according to the regions, but they all have in common the same base: milk, sugar, eggs and wheat flour. And you can ask: why is this product unique? This is the answer: High quality ingredients, carefully selected fruits, a touch of Armagnac for originality… and the know-how of the confectioner.

Composition : Prune far cake (26 %) : middle skimmed milk, water, sugar, prune (14 %), wheat flour, whole eggs, whey, copra fat, milk protein, soy lecithin. Syrup (74 %) : sugar, water, armagnac (10 %), coloring : caramel.

Pastry : Les Pâtisseries d'Hubert

Origin : Saint Médard d'Eyrans, Gironde (France)

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