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img_2480Here is a recipe for a deliciously moist and flavourful cake that you will want to eat with all your coffee breaks from now on. It is based on a cake that is very popular in the Pyrenees although the traditional one is cooked in a wood burning oven. This version is much easier and as most of us do not have wood burning ovens at home these days. I think no one will mind that we deviated slightly from the traditional version. It is eaten at tea time, as a dessert with a crème anglaise or at breakfast with butter and jam. I must admit I had mine in the afternoon with a cup of coffee and plenty homemade fig jam – delicious. This recipe will be much appreciated by you, your family and friends. So, without any more delay, here is the recipe and it is so very easy as well, my kind of baking.

img_2482Serves 6


150 g / 5 oz butter, melted
1 teaspoon baking powder
4 eggs, separated
175 g / 1 cup sugar
250 g / 1 cup flour
2 packets vanilla sugar
1 tablespoon rum (optional)


Preheat the oven to 175 C / 350 F
Butter and flour a baking mould – I used a moule à charlotte
Beat the egg yolks with the sugar
Add the sugar, vanilla sugar, baking powder, cooled melted butter and flour in that order
Mix well
Whisk the egg whites to stiff peaks
Add the whisked egg whites and the rum (optional)
Pour the mixture into the mould
Bake for 50 to 60 minutes
Leave to cool slightly, remove from mould and sprinkle with powdered sugar