Couque royale with glacé fruit

Couque royale with glacé fruit

By
From
A la Mere de Famille
Serves
8
Prep
15 mins
Cooking time
50 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
125g milk
250g fir tree honey or chestnut honey
3g cinnamon sticks
2g star anise
3g ground ginger
3g aniseed
125g wholemeal flour
125g rye flour
125g baking powder
80g unsalted butter, melted
250g glacé fruit, diced

Method

  1. Making the batter

    Warm the milk and honey in a saucepan over low heat and stir to combine. Add the cinnamon, star anise, ginger and aniseed, then remove from the heat and set aside to infuse until cool. Meanwhile, sift the flours and the baking powder into a mixing bowl. Discard the spices from the milk and stir the infused milk into the flour mixture. Add the hot melted butter and mix well, then fold through the glacé fruit.
  2. Baking

    Preheat the oven to 150ºC. Lightly grease and line a deep 15 cm round cake tin with baking paper and place on a baking tray. Pour the batter into the tin and cook for 50 minutes. The cake is cooked when the blade of a knife comes out clean when inserted into the centre. Remove from the oven, turn out the cake and allow to cool.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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