Here we go – the first recipe for this year’s Tour de France Cook Along! Representing Germany and our start point a few days ago for the 2017 Tour de France, I bring you Butterkuchen.
I baked this a few days ago whilst I was in Mount Hotham, spending a skiing weekend with friends and family.
This traditional German tray bake was often baked by my brother-in-law’s mother, Hilda and was a firm family favourite. It has been a few years now since Hilda passed away, but this weekend we all enjoyed a little reminder of the love she had for her family and revived a culinary tradition by baking this Butterkuchen in her ski lodge with her grandchildren.
Click on the link to find the recipe here, then settle back and tune into the controversy that is erupting around the Tour in Stage 5 ….
Still in catchup mode – tonight we are baking from the recipe book of Picardy. Le gateaux battu Picardie(or ‘beat cake’) is a specialty of the Somme area of France, and more specifically, Abbeville. It is basically a yeast cake, rich in butter and eggs. It is traditionally hand beaten and baked in a tall fluted metal mould that resembles a chefs hat. The end result, when baked in the correct mould, is a cake that I think most closely resembles the Italian panettone in shape and an airy brioche in texture. This cake is traditionally served either for breakfast with jam or for goûter – the almost universally observed French ‘afternoon tea’. A tradition worth adopting, I think!