Recipe no. 450 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 208.
Ingredients
- Whole eggs, 8
- Sugar, 250 grams
- Melted, lukewarm butter, 175 grams
- Rice flour, 175 grams
- Vanilla sugar
- Reduced apricot glaze
- Coarse-grain sugar
- Candied angelica
- Almonds
Preparation
- Beating eggs and sugarPut into a bowl 8 whole eggs with 250 grams of sugar; beat over low heat to make it light; then set aside to mix in 175 grams of melted, lukewarm butter and 175 grams of rice flour, known as rice cream, and flavour with a pinch of vanilla sugar.
- Pouring and bakingPour this mixture into a buttered trois freres mould and bake in a gentle oven for about thirty minutes.
- Glazing and decorating the cakeOnce unmoulded, brush it with reduced, hot apricot glaze; press coarse-grain sugar, or casson, all around it, and form a decoration on top with pieces of candied angelica and half-toasted almond halves.
Reboul's text
Put into a bowl 8 whole eggs with 250 grams of sugar; beat over low heat to make it light; then set aside to mix in 175 grams of melted, lukewarm butter and 175 grams of packaged rice flour known as rice cream, flavour with a pinch of vanilla sugar.
Pour this mixture into a mould known as a trois freres mould, after buttering it, and bake in a gentle oven for about thirty minutes.
Once unmoulded, brush it with reduced, hot apricot glaze; press coarse-grain sugar, otherwise known as casson, all around it, and form a decoration on top with pieces of candied angelica and half-toasted almond halves.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| iòu | eggs |
| sucre | sugar |
| burre | butter |
| farino | rice flour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 450, page 208. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.