Fougasse d’Aigues Mortes (Languedoc Sun N°25)
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Fougasse d’Aigues Mortes
This is a delicious light, flat brioche with a subtle taste of orange flower.
INGREDIENTS
200g castor sugar
3 eggs
25 cl of liquid cream
4 tbsp of Vahiné Arôme Fleur d’Oranger
1 sachet of baking powder
For the glazing
30g of butter and 4 dessert spoons of sugar
PREPARATION (10 min)
Grease 30cm x 30cm tin.
Mix eggs and sugar. Add flour, crème fraîche, the Fleur d’Oranger and the baking powder. Mix well.
Place in oven at 180°C for 30 minutes.
Glazing
Melt the butter and sugar over a low heat.
Remove the cake from the oven and spread the topping. Return the cake to the oven for a further 5 minutes.
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For the first time, our printed version uses videos to bring life to our content and advertising. A new concept, Augmented Reality, brings the paper to life at the click of a button. All you need to do is download the free LAYAR application on your phone or tablet and off you go. Then just follow the instructions over the next pages.
The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).
Carole Rommene
