Fougasse d'Aigues-Mortes

Ingredients for 1 servings:

• 350 g wheat flour type 405
• 1 packet of dry yeast
• 1 pinch of salt
• 3 eggs, size M
• 150 g sugar
• 100 g milk
• 150 g crème fraîche
• 1 organic orange(s), zest
• 1 organic lemon(s), zest
• 2 cl orange blossom water
• 50 g butter flakes, cold
• ½ organic lemon(s), juice
• 50 g butter, soft
• 50 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

French sugar cake from Provence, from a 24 cm springform pan

Sift the flour and mix with the dried yeast and salt. Beat the eggs and sugar until frothy. Warm the milk and crème fraîche slightly and whisk into the egg mixture. Add the orange blossom water, orange and lemon zest and mix well with a hand mixer. Add everything to the flour and mix into a dough. Grease a 24 cm springform pan. Pour in the batter, cover and let rise for about 45 minutes. Preheat the oven to 180 °C (top/bottom heat). Spread the cold butter flakes over the dough. Place the cake on the second rack from the bottom of the oven and bake for 20 minutes. Mix the butter with the lemon juice and warm it up. Remove the cake from the oven and drizzle with the mixture. Then spread the sugar on top. Place the cake on the third rack and bake for another 10 minutes. Since some pans do not close tightly, we recommend placing a baking tray underneath the cake to prevent it from dripping onto the oven floor. Let the finished cake cool slightly and enjoy warm.