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!
Zeeuwse Bolus – don’t judge the book by its cover!
Okay, so cinnamon scrolls are pretty popular with my family, so what better treat to bake this afternoon than the Dutch version – Zeeuwse Bolus.
These sweet treats are reputedly of Jewish origin and a local to the Dutch province of Zeeland in The Netherlands. They are sweet, tasty and definitely ugly in appearance – but I wont hold that against them!
Contrary to the cinnamon scrolls that I am familiar with, these treats are coated inside and out in a heady mix of cinnamon and dark brown sugar. I read in my research that the name for these treats stems from the Latin word for ball, which has since been adapted in the common vernacular to refer to ‘poo’ simply because of the way these sweet treats look. Having now baked them, I cannot beg to differ… that is exactly what they look like, but don’t let that deter you. They taste absolutelydelicious!