LANGUEDOC & PROVENCE SUN

Fougasse d’Aigues Mortes

This is a delicious light, flat brioche with a subtle taste of orange flower.

INGREDIENTS

250g flour
200g castor sugar
3 eggs
25 cl of liquid cream
4 tbsp of Vahiné Arôme Fleur d’Oranger
1 sachet of baking powder
For the glazing
30g of butter and 4 dessert spoons of sugar

PREPARATION (10 min)

Grease 30cm x 30cm tin.

Mix eggs and sugar. Add flour, crème fraîche, the Fleur d’Oranger and the baking powder. Mix well.

Place in oven at 180°C for 30 minutes.

Glazing
Melt the butter and sugar over a low heat.
Remove the cake from the oven and spread the topping. Return the cake to the oven for a further 5 minutes.

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