"According to legend, the recipe for this delicious pastry came from a fifteenth-century parchment found among the fallen stones and rubble of a monastery in area of Crocq, in the Creuse - one of the 83 departments created during the Revolution, when so many monasteries were destroyed. The monks cooked this creusois cake in ceramic tiles that were themselves creuses - hollow, concave, or curved…
Meltingly soft and tender, it is said that each morsel of the gateau creusois reveals the beauty, savory delight, and charm of its place of origin: La Creuse, in the heart of France".
from French Country Cooking by Francoise Branget
Serves: about 6
- 1/2 cup all-purpoce unbleached flour
- 1/2 cup confectioner's sugar
- 1/2 granulated sugar
- pinch of salt
- 1 cup hazelnuts, finely ground
- 6 egg whites
- 6 Tbsp. unsalted butter, melted and cooled
Preheat oven to 325F. Spray or oil an 8-inch cake pan and dust with a flour.
In a medium bowl sift together the flour, the confectioner's sugar, ground hazelnuts and salt. Mix well.
In a dry bowl, whisk egg whites for few minutes then add granulated sugar one tablespoon at the time and whisk more until form soft peaks. Combine the egg white mixture gently with dry ingredients. Add melted butter and gently mix together.
Pour mixture into prepared cake pan, and bake 25-30 minutes. Remove from oven. Cool at least 10 minutes. Transfer to rack to finish cooling. Sift some confectioner's sugar over top of cake. Slice and serve.