Saint-Lô cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 100 g butter
• 2 50 g cream
• 3 2 tablespoons Calvados (apple liqueur) (optional)
• 4 125 g flour
• 5 125 g caster sugar
• 6 2 g salt
• 7 4 eggs
• 8 15 g yeast
• Total weight: 620 grams

Times:

Preparation	Resting	Cooking	Start to finish
25 min.	2 hours	35 min.	2 hours 60 min.

Step by step recipe

• 1: In a small saucepan over low heat, melt 100 g butter, then remove from heat and add 50 g cream and 2 tablespoons Calvados (apple liqueur), stir and set aside.
• 2: In the bowl of a mixer, sift 125 g flour, add 125 g caster sugar, 2 g salt, 4 eggs and 15 g yeast.
• 3: Start the mixer on low speed to blend well.
• 4: Drizzle in the butter, cream and calvados mixture without stopping the mixer.
• 5: Mix well.
• 6: Increase the mixer speed, and let the dough beat for 10 minutes.
  Note: This is an essential step if you then want a light, airy cake.
• 7: Pour the dough into a buttered high-sided tin, cover with cling film or plastic sheeting, and leave to stand in a warm place for around 2 hours.
• 8: At the end of this time, you'll see that the dough has pushed through.
• 9: Preheat your oven to 180°C (360°F) and bake for 25-30 minutes.
• 10: Unmould as soon as you remove from the oven, otherwise the cake will stick to the tin, and leave to cool on a wire rack.

Remarks

If using semi-salted butter, do not add salt at rstp=2.
The Saint-Lô cake recipe is said to have been invented by a local restaurateur called "Le père Féret", chef of the Marignan restaurant.
The 10 minutes when the dough is beaten in step 6 are very important. If you don't do this (as in many recipes on the web), you'll end up with a dense cake that won't taste as good.

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