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Recipe · Albigeois
Gâteau au vin de Gaillac
Gaillac wine cake
⏱ 55 minServes 8Easy330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 ml (¾ cup)Gaillac wine
250 g (9 oz)pastry flour (French T45)
150 g (5 oz)superfine sugar
100 ml (½ cup)sunflower oil
3whole eggs
1 packetbaking powder
1lemon zest
1 pinchfleur de sel (flaky sea salt)
- 200 ml (¾ cup) Gaillac wine
- 250 g (9 oz) pastry flour (French T45)
- 150 g (5 oz) superfine sugar
- 100 ml (½ cup) sunflower oil
- 3 whole eggs
- 1 packet baking powder
- 1 lemon zest
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection and butter the cake pan.
- Whisk the eggs with the granulated sugar in the bowl until pale, thick and foamy.
- Drizzle in the sunflower oil and Gaillac wine while whisking, then add the finely grated lemon zest and pinch of fleur de sel.
- Add the flour sifted with the baking powder and whisk gently until smooth and lump-free.
- Pour into the buttered pan and bake 35 min until a knife inserted in the center comes out clean.
- Let cool 20 min before unmolding onto a rack. Serve warm or cold, dusted with a little powdered sugar.
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