Tôle (gâteau saint-pierrais)

Name: Tôle (gâteau saint-pierrais)
Total time: 60 min
Yield: Serves 10
Cuisine: Saint Pierre and Miquelon
Ingredients: 250 g (2 cups) flour; 150 g (¾ cup) sugar; 125 g (4 oz) butter; 2 eggs; 200 ml (¾ cup) milk; 100 g (3½ oz) raisins; 1 packet of baking powder (2 tsp); 1 teaspoon cinnamon; 1 pinch nutmeg

Saint-Pierre spiced raisin sheet cake

⏱ 60 minServes 10Easy300 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

250 g (9 oz)flour
150 g (5 oz)sugar
125 g (4 oz)butter
2eggs
200 ml (¾ cup)milk
100 g (3½ oz)raisins
1 packetbaking powder
1 tspcinnamon
1 pinchnutmeg

250 g (9 oz) flour
150 g (5 oz) sugar
125 g (4 oz) butter
2 eggs
200 ml (¾ cup) milk
100 g (3½ oz) raisins
1 packet baking powder
1 tsp cinnamon
1 pinch nutmeg

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 rimmed baking pan (30 cm / 12 in)

1 bowl (3 L / 3 qt)

1 whisk

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F). Take the butter out ahead of time to soften, then cream it with the sugar in the large bowl.
Add the eggs one at a time, whisking well after each, until pale and fluffy — the trapped air makes the cake lighter.
Mix the flour with the baking powder, cinnamon and nutmeg, then add it alternately with the milk to make a smooth, lump-free batter.
Toss the raisins in a little flour so they don’t sink, then fold them gently into the batter with a spatula.
Spread the batter evenly in the buttered rimmed pan and bake for 25 to 30 minutes until golden and soft in the center.
Let the cake cool in the pan, then cut it into even squares as tradition has it — a cozy cinnamon-raisin snack.