When I was asked to write an article for the blog, the idea immediately came to me to do a recipe. Pastry chef amateur, it was the opportunity to demonstrate my know-how to my colleagues. However, there was still one thing to find: what to do?
We are in the middle of apple season, I already had my main ingredient. After thinking about it, I remembered the name of a cake that Donjon offers during its events: Grimolle poitevine. Having never tasted it, I thought it was an opportunity to kill two birds with one stone!
La Grimolle poitevine is not the best known of cakes, so here is his story. Formerly, the Grimolle was baked in the village oven, just after the bread when the oven was still hot. The inhabitants met together and used the gentle heat of the oven to cook their Grimolle. But that's not all. What makes this original cake, is that it was placed on cabbage leaves during its cooking. These cabbage leaves had previously been buttered and the veins leveled. The preparation of this pastry was a real moment of conviviality. We then tasted the Grimolle with cider.
Now let's go to the recipe (very easy to make, even for beginners)!
La Grimolle poitevine
Source : marmiton.org
Preparation time : 20 minutes
Cooking time : 45 minutes
Ingredients (for 6 people):
- 7 tablespoons of all-purpose flour
- 1 sachet of yeast
- 6 tablespoons of sucre
- 2 eggs whole
- 3 tablespoons ofoil
- 3 tablespoons of rhum
- 5 tablespoons of milk (from Charentes and Poitou, of course!)
- 4 apples (from Gâtine of course!)
Preparation of the recipe
- Mix the flour and the yeast diluted in a little lukewarm milk, then add the sugar, whole eggs, oil and rum
- Gradually pour in the milk to obtain a smooth paste. Peel, core and cut the apples into thick slices
- Add the fruit to the dough and pour everything into a well-buttered cake mold.
- Bake in the oven at 180°C (thermostat 6) for 45 minutes
Now let’s move on to the tasting!
We tasted the Grimolle with a glass of homemade apple juice. No colleague had ever tasted it, and everyone liked it: “It’s very good!” », “It looks like a clafoutis but lighter”… No more doubts, the recipe is a success!
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