CookEat Recipe
Gâteau Guadaloupe
A rice-flour sponge with raisins and lemon zest, topped with orange marmalade, chopped pistachios and whipped rum cream.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Choose a straight-sided metal pie plate with enough room for all the batter and its rise. Lightly butter the plate, line its bottom with oven-suitable parchment and butter the paper. Separate the five eggs, keeping all five yolks and all five whites.
Step 2
Put the four ounces of sugar in a bowl with the five yolks and the grated coloured rind of half the lemon. Whisk until creamy.
Step 3
Beat the five whites to a stiff froth. Gradually incorporate the yolk mixture and mix lightly with a skimmer. Gently fold in the three ounces of pure white rice flour, two ounces of picked-over raisins and half a saltspoon of salt. Put all the batter in the prepared plate and smooth the surface.
Step 4
Bake for about twenty-five minutes, continuing until the centre is set, a cake tester comes out clean and the centre reaches at least 74°C. Let stand for about ten minutes, then turn the cake onto a clean food-safe surface or rack and lift off the parchment.
Step 5
Spread the three tablespoons of orange marmalade over the cake. Finely chop the one ounce of peeled pistachio kernels and sprinkle all of them over the marmalade.
Step 6
Let steam escape and cool the cake promptly with room for air to circulate. Refrigerate promptly once steaming stops and chill to 4°C or below before adding the cream. Keep cumulative room-temperature exposure under two hours.
Step 7
In a clean chilled bowl, beat the gill of cold UHT whipping cream to a stiff froth. Add one tablespoon of powdered sugar and one tablespoon of rum. Whisk for about one minute more, keeping the cream cold.
Step 8
Neatly spread all the whipped rum cream over the cold cake, covering the marmalade and pistachio layer. Dress the cake on a dish with a clean folded napkin and serve promptly. Keep it refrigerated at 4°C or below if it must wait.
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