Beaten Cake Recipe
Beaten Cake
Flavors of Picardy
Total time: more than 2 hours

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

Difficulty: Average
Chef's Note

"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.

For 2 cakes (1 kg)

- 500 g (18 oz.) fine flour
- 65 g (2 oz.) sugar
- 10 egg yolks + 1 egg white
- 250 g (8 oz.) butter
- 125 g (4 oz.) fresh baker's yeast
- 6 g (1 tsp.) salt
- 1/2 wine glass of cognac or kirsch

Lighter version for 1 cake

- 250 g (8 oz.) flour
- 25 g (1 oz.) baker's yeast
- 2 eggs
- 500 ml (2 cups) milk
- 50 g (2 oz.) powdered sugar
- a pinch of salt
- 75 g (5 Tbsp.) butter
  1. 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.
  2. Knead the dough with your hands until it comes away from your fingers.
  3. 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.
  4. Once the dough has risen to almost fill the pans, bake in a hot oven for about 20 minutes.
More recipe ideas

Adapted from a recipe published by the Amiens Tourist Office in 1975

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