Preheat the oven to 180°C (350°F)
Preparation time: 15 minutes
Rising time: 1-2 hours, depending on room temperature
Baking time: 20-30 minutes
"Beaten cake" is a specialty of Ponthieu, France, although today it is also made in the region of Amiens. It is a rich brioche-like cake, tall and cylindrical. Originally the recipe called for a dozen egg yolks and a half pound of butter for every half pound of flour. It was a traditional Easter treat, enjoyed at village celebrations and family ceremonies.
Serve with rhubarb jam or crème anglaise.
- Place the flour in a bowl. Add the melted butter, alcohol, salt and egg yolks, as well as the yeast that has been proofed in a little warm water. Finally, fold in the beaten egg white.
- Knead the dough with your hands until it comes away from your fingers.
- Butter two tall 15 cm (6") molds. Place half the dough in each one. Cover and let rise in a warm place for approximately one hour.
- Once the dough has risen to almost fill the pans, bake in a hot oven for about 20 minutes.
Adapted from a recipe published by the Amiens Tourist Office in 1975
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