By Chef Frédéric Payan
Ingredients :
500 g Wild mirabelle plum
100 g Einkorn wheat flour
3 eggs
300 ml milk
60 g sugar
40 g butter + a knob for the baking pan
1/2 tsp edible lavender flowers
1/2 tsp thyme
70 ml Farigoule liqueur
Method :
Preheat the oven to 180°C (356°F) (convection oven)
Rinse the wild plum. Either use the whole or remove the stones depending on your preference.
Butter the pie or cake pan, then spread the wild plum in it.
Warm the milk and the butter on low heat until the butter is completely melted.
Pour the flour in the food processor. Add the eggs, the sugar and the lukewarm milk and butter mix.
Add the lavender flowers and the thyme leaves.
Mix every thing for a few seconds.
Then mix in the Farigoule liqueur.
Pour the batter over the plum.
Cook for 40 minutes at mid-height.
Finally serve with a scoop of vanilla ice cream !
© recipe and photo : Chef Frédéric Payan
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