Recipe: Cake à la Corse

Name: Cake à la Corse
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: 8.75 oz (250 g) butter; 8.75 oz (250 g) caster sugar; 4 eggs; 5.25 oz (150 g) wheat flour (type 55); 5.75 oz (160 g) chestnut flour; 1 packet baking powder; 1.1 oz (30 g) bitter cocoa powder; 1/2 tsp ground cinnamon; candied citrus peel (orange, lemon or for a more Corsican touch, mandarin or, if you can find it, citron - you won't see them in the photo: my kid is still reluctant...); using a robot at slow speed is practical and efficient.

By Dubarry 4.8/5 (12 reviews)

Prep 15 min

Cook 60 min

Total 1h15

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

8.75 oz (250 g) butter
8.75 oz (250 g) caster sugar
4 eggs
5.25 oz (150 g) wheat flour (type 55)
5.75 oz (160 g) chestnut flour
1 packet baking powder
1.1 oz (30 g) bitter cocoa powder
1/2 tsp ground cinnamon
candied citrus peel (orange, lemon or for a more Corsican touch, mandarin or, if you can find it, citron - you won't see them in the photo: my kid is still reluctant...)
using a robot at slow speed is practical and efficient.

Step-by-step directions

1 melt the butter slowly

2 preheat the oven to 180°

3 put the sugar in the robot bowl and incorporate the butter

4 incorporate the eggs one by one

5 thoroughly mix the 2 sifted flours with the baking powder and incorporate into the bowl. incorporate the candied fruit pieces and continue mixing (it is not necessary to flour them to prevent them from sinking to the bottom as chestnut flour is enveloping)

6 divide the mixture in two: incorporate the cocoa into one half and the cinnamon into the other - you can also incorporate the candied fruit pieces into only one of the two mixtures, preferably the one that will be in the center of the cake

7 line the loaf pan with parchment paper and arrange the 2 cake mixtures in 3 layers (the cocoa one in the middle)

8 bake in the oven for approximately 1 hour (test the cooking using the usual method - as chestnut flour is naturally sweet, the cake will

Chef Patrick's Comment

Very good traditional recipe from the Barre region, perhaps Teflon is too recent an invention to replace the parchment paper from this old recipe which is excellent.