La Cajasse cake recipe

The elders of Périgord say that this cake is the ancestor of the Périgord cakes.

For breakfast, straight out of the oven it’s a real treat.

The recipe for La Cajasse cake is as quick to prepare as it is to eat.

The recipe

The ingredients:

4 large tablespoons of flour (about 100 gr)

3 eggs

25 cl of whole milk

1 good tablespoon of walnut oil (or sunflower)

20 gr of butter in hazelnuts

To taste it: powdered sugar, jam or maple syrup

Preparation :

Preheat the oven to 200°C (no fan-assisted heat).

In a salad bowl, pour the flour.

Dig a well and pour in the eggs, whisk vigorously. Add the milk, a good pinch of salt, the oil and whisk again to mix well.

Pour into a large buttered cake tin. Add the butter in small pieces spread over the top (avoid putting it on the edges as it prevents the dough from rising).

Bake on a baking sheet placed in the top of the oven and cook for 20 to 25 minutes.

Monitor and remove the cajasse when it is well puffed up and lightly browned.

Eat hot but not burning.