Provençal Verveine Gâteau

The Provençal Verveine Gâteau is a fragrant and aromatic cake that draws its inspiration from the sun-kissed landscapes of Provence, France. Known for its diverse and rich culinary heritage, Provence is a region where herbs are celebrated, and the lemon verbena, or 'verveine', adds a unique citrus and herbal note to this delicious gâteau. This cake is a perfect balance between simplicity and elegance, offering a delightful end to a meal or a sophisticated accompaniment to afternoon tea.

Verveine has been cultivated in Provence for centuries. Originally brought to Europe by the Spanish in the 17th century, this plant quickly became a staple in French gardens. With its vibrant citrus flavor and soothing properties, it has been used both in culinary creations and traditional medicine.

Ingredients

• Unsalted Butter - 200 grams, softened
• Granulated Sugar - 200 grams
• Eggs - 4 large
• All-purpose Flour - 200 grams
• Baking Powder - 2 teaspoons
• Whole Milk - 100 ml
• Dried Verveine (or Lemon Verbena) - 2 tablespoons, crushed
• Lemon Zest - 1 tablespoon
• Vanilla Extract - 1 teaspoon
• Salt - 1/2 teaspoon

Preparation

Begin by preheating your oven to 180°C (350°F). Grease and line a 9-inch cake pan with parchment paper. This will help prevent the Provençal Verveine Gâteau from sticking and ensure even baking.

In a small saucepan, gently heat the milk until just below boiling. Remove from heat and add the dried verveine. Allow it to steep for about 10 minutes, infusing the milk with those lovely herbal notes. Strain the milk to remove the herbs, setting the infused milk aside to cool.

Creaming the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This process, known as creaming, is crucial for incorporating air into the batter to produce a tender, fluffy cake.

Incorporating the Eggs

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual process helps to maintain the batter’s emulsification, providing the right texture for your gâteau.

Mixing the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to remove any lumps and combine the ingredients evenly.

Gradually fold half of the dry ingredients into the butter mixture, followed by half of the verveine-infused milk. Repeat with the remaining dry ingredients and milk, taking care not to overmix the batter as this can lead to a dense cake.

Adding Flavor

Stir in the lemon zest and vanilla extract, which will elevate the cake’s floral and citrus notes, complementing the herbal infusion beautifully.

Baking Process

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Ensure you use a cooking timer to avoid over-baking.

Once baked, allow the cake to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

How to Enjoy Provençal Verveine Gâteau

This cake can be enjoyed on its own, offering a soft and buttery texture with aromatic notes of lemon verbena. For an added touch of indulgence, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of freshly brewed herbal tea or a glass of crisp white wine complements the flavors of the gâteau wonderfully. Whether served as the centerpiece of a vibrant dessert table or quietly savored with a book, this Provençal Verveine Gâteau promises to transport you to the picturesque landscapes of sunny Provence with each bite.