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Saint-Lô cake (Slideshow version)
Stage 10/10 :
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.