Gâteau Michel (Michel's cake) is a traditional Saint Pierre recipe for a classic cake made with a yeasted batter and topped with a brown sugar syrup before baking so the cake absorbs the syrup as it cooks. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Michel's cake (Gâteau Michel).
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This is a really interesting local cake from Saint Pierre and Michelon where a hot syrup is poured over a yeasted cake batter before baking so the cake absorbs the syrup as it cooks.
For the cake batter, combine the sugar, yeast, and flour in a bowl. Form aa well in the ingredients and crack in the eggs then pour in the milk. Mix thoroughly to combine then add and mix in the vanilla extract.
Pour into a greased and floured springform cake tin. Sit on a baking tray (this makes it easier to handle later).
Now prepare the glaze by boiling the water with the brown sugar to yield a syrup.
Take off the heat, allow to cool slightly then gently pour over the cake.
Carefully transfer the cake to your pre-heated oven and bake for 35 minutes.
Remove from the oven and allow to cool in the tin for 10 minutes before carefully unmoulding.
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