Pastis béarnais (typical cake from the Bearn region of France)
This is very similar to the cake from the neighbouring Landes, but ours has a distinctive Bearn touch to it ...
(for 6 to 8 people)
- 300g flour with baking powder
- 200g sugar
- 250g melted butter
- 3 large eggs
- 5 bottle tops of anisette
Mix the egg yolks with the sugar.
When the mixture becomes whiter, gently add the melted butter followed by the anisette.
Gradually add the sieved flour.
Mix well until there are no lumps.
Gently add the stiffly beaten egg whites without breaking them..
Butter a cake tin and cook in the oven at 150°C (thermostat 5) for approximately 1 hour.
The Pastis cake is cooked when it is golden-coloured and when the cake tester comes out clean.
You can eat the cake with crème anglaise (a classic French dessert sauce, which is like a thin custard).
A mild or mellow Jurançon