The class is full of people I wouldn’t have met unless I attended class, from all walks of life and different ages. Every week one student gives a talk in french, about a subject of their choice. Sometimes it is about a french singer or their family tree and often about their travels to France. I enjoy seeing how they travel and where they went and I enjoy learning about their lives. Our teacher at Alliance Francaise, Cecile gave us an insight into her visit to Orleans in France and brought to class a Gateau de Pithiviers. It was not the type you might have seen before with the puff pastry on the outside but the simpler version with a lemon icing on top. I thought it was wonderful and made it this weekend. It is very moist and buttery with just a hint of rum.
I hope you enjoy it too.
150 grams of sugar
200 grams of almond meal
200 grams of unsalted butter
25 grams of flour (I used gluten free)
2 tablespoons of rum
The saved egg white
150 to 200 grams of icing sugar
Juice from half of lemon
Mix almond meal and sugar together.
Crack the five eggs and keep one egg white. Beat the eggs for a few minutes until well mixed.
Melt the butter and then incorporate with almond meal and sugar. Then add beaten eggs and 25 grams of flour.
Pour into prepared tin or ceramic tart dish and bake in a moderate oven (170 degrees) for 30 minutes.
While it is cooking whisk egg white and icing sugar together and add lemon juice. You might have to add more icing sugar depending on the size of the egg. Place in the fridge to stiffen.Share on Facebook