Biscuit de Cassis
Introduction to Biscuit de Cassis
The Biscuit de Cassis is a classic French dessert that hails from the Burgundy region, known for its vibrant flavor derived from blackcurrants. This traditional sponge cake is often paired with cassis-flavored cream or used in desserts like charlottes and fraisier. With its elegance and rich history, the Biscuit de Cassis is a timeless treat that's perfect for any occasion.
History of Biscuit de Cassis
Originating in the French region of Burgundy, the Biscuit de Cassis has its roots firmly planted in the local cuisine, thanks to the abundance of blackcurrants that grow in the area. While the exact history is murky, what remains clear is the cultural significance of blackcurrants in the region. During the mid-19th century, blackcurrants became a staple ingredient in French liqueurs like crème de cassis, and it wasn't long before they found their way into confectionery arts, including the Biscuit de Cassis.
Ingredients
- Blackcurrant purée (200g)
- Sugar (150g)
- Eggs (4 large)
- Flour (100g)
- Butter (50g, melted)
- Baking powder (1 tsp)
Preparation
Before diving into making the Biscuit de Cassis, ensure your kitchen is well-prepped. Gather all your ingredients and preheat your oven to 180°C (356°F). Line a baking tray with parchment paper to prevent sticking, as the cake batter can be quite delicate.
Step 1: Prepare the Blackcurrant Purée
If you're using fresh blackcurrants, wash them thoroughly and remove any stems. Puree them in a blender until smooth. You can pass the puree through a sieve to remove seeds for a finer texture.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, crack the eggs and combine them with sugar. Using an electric whisk, beat the mixture until it becomes pale and fluffy, and the sugar is fully dissolved.
Step 3: Incorporate Dry Ingredients
Sift the flour and baking powder together. Gradually fold them into the egg and sugar mixture, ensuring you maintain the batter’s lightness. Be careful not to overmix.
Step 4: Add the Blackcurrant and Butter
Gently fold the blackcurrant purée and melted butter into the mixture. The butter adds richness, while the purée gives the cake its distinct fruity flavor and color.
Cooking Process
Transfer the batter to the prepared baking tray, using a spatula to spread it evenly. Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean. If you need help with timing, you can use this cooking timer for accuracy.
Cool and Serve
Once done, let the cake cool in the tray for a few minutes before transferring it to a wire rack. This allows air to circulate around the cake, preventing it from becoming too moist. Serve the Biscuit de Cassis on its own, or with a dollop of cream for an indulgent treat.
Enjoying Biscuit de Cassis
This delightful dessert can be enjoyed in various settings. Its elegant flavor is suited for afternoon tea parties, while its simplicity makes it a great choice for casual get-togethers. Pair the Biscuit de Cassis with a light, fruity wine or your favorite cup of tea for a truly delightful experience.