Good morning, let’s have cake for breakfast! This sweet bread is not as sugary as you might expect. I have added my fav organic spice-mix to the batter. It’s taste is close to the Quatre Epices. With the exception that there are a least 5 more spices involved
Merguez was long ago created in the Northern part of Africa. Where Berber tribes applied their unique mix of dried herbs and spices to preserve and flavour meat. Emilie has taken the liberty to adapt the Merguez mix. With the addition of more cinnamon. And what is a harty cake without Cinnamon?
Quatre Quart is a French methodology to bake cake. Without the use of baking soda or self-raising flour. The base of this approach is to mix all ingredients in the same ratio. So for example with 250 grams of flour, you add 4 egg whites, 4 egg yokes, 250 grams of sugar and 250 grams of butter. Ces’t ça!
You would need 3 bowls to create this smooth cake mix. The first bowl is for beating the egg whites into a mass of airy bubbles. And mix this with half of the prescribed amount of brown sugar. The second bowl is to mingle flour (Spelt flour preferable), a cup of Merguez spice-mix, and butter. That you have carefully melted in a saucepan. The third bowl is for the egg yokes and the other half of the prescribed amount of brown sugar. Now the trick is to consolidate the content of all bowls VERY carefully. You should not loose the bubbly effect of the beaten egg whites. So with the least amount of strong stirring. Blend the cake mix. And pour it in a greasy cake tin or Pyrex glass oven dish. Bake the cake in the middle of the oven for 60 minutes. At 175℃ (when your oven provides both upper and lower heat)