How to Make Gateau Battu
- Preheat the oven to 100 degrees C.
- Activate the yeast by whisking it into a little warmed milk.
- Leave it for a couple of minutes until it gets thick and frothy.
- In another bowl, add in the flour. Make a well in the centre. Add two eggs into the well. When adding the yolk of the third egg, reserve the white in a separate small bowl, and whisk it properly.
- Add in the sugar, salt and melted butter. Mix until properly combined. Add in the yeast mixture, and beat until a sticky dough forms.
- When the batter has come together properly to form a soft dough, fold in the beaten egg whites, and put the dough into the greased cake tin.
- Place your cake tin in the oven for 40 to 50 minutes, until the cake rises and turns golden brown from the outside.
- Once the cake is doubled in height and changes the color, turn off the heat.
- Take the cake out of the oven and place it onto the cooling rack for 20 to 30 minutes.
- Serve the cake with tea and enjoy!
- Gateau Battu literally means the “beaten cake”.
- It is a Picardy specialty from Ponthieu – Abbeville’s region.
- It is typically regarded as a fairly tall cake in a cylindrical shape.
At one point in time, the cake was served at Easter or special occasions like weddings, baptisms, or communions.