Gâteaux aux kakis
Since I write in English quite a bit better than I do in French, the blog and my recipes are in the language of Shakespeare. However I realize a portion of my readers aren’t native English speakers, yet tirelessly trudge through my writings sans complaint.
This post is for you.
I would venture to guess about 90%* of the recipes in print and on the internet are in English, and a majority of them are in good ‘ol cups-and-tablespoons, forcing a great many people with whom we share our global village to do their unfair share of translating and converting.
So, it’s turnabout time.
Here’s a recipe that I made for Christmas gifts, which I distributed to some favorite people in Paris, such as shopkeepers I visit, chocolatiers I frequent, and vendors at my local market that let me slip in front of the dames who make them rifle through the onions for twenty minutes looking for the elusive best one while I wait patiently behind them while they count out the 14 centimes while the people behind me start pressing themselves up against my backside or shoving the wheels of their metal shopping cart against my heels as if I can possibly move forward.
(For fun, I usually start backing up slowing, which causes a near riot behind me and is great fun to listen to. If you’re going to do this, though, whatever you do, never, ever look behind you. Keep staring straight ahead, as if you’re completely oblivious to what’s happening back there.)
This recipe is only in French, and it’s in metrics too, so the other 10%** of the planet won’t have to struggle this time with converting and translating a recipe here on the site. So if you want to make the recipe, you’ll have an opportunity to see what the rest of the world has to do when they want to make a recipe written in a foreign language (using a completely archaic means of measurement). You’ll have to drag out your French-English dictionary, or take on a French lover, as well as converting the quantities too.
Okay, if you really want. I’ve published the recipe here: Persimmon Bread.
*I’m just guessing.
**I’m just guessing again.
Gâteaux aux kakis
- 450gr de farine (Type 65, par exemple, Monoprix bio, ou autres marques bio)
- 1 1/2 c. café de sel
- 2 c. à café de bicarbonate (disponible a Monoprix, au rayon de sel, ou a la pharmacie)
- 1 c. à café muscade rapée ou cannelle
- 450gr de sucre
- 200gr de beurre doux fondu
- 4 gros œufs
- 140ml de cognac, rhum ou whisky
- 500ml de pulpe de kaki, environs 4 kakis super-mûrs
- 250gr de noix grillées, et hachées en morceaux, (utilizez des noix, des noix de pecans, ou les amandes, ou un melange)
- 300gr de raisins ou de fruit secs en coupez en morceaux
- Allumez le four à 175 C.
- Beurrez deux moules à gâteaux rectangulaires.
- Coupez deux feuille de papier sulfurisé et tapissez les moules avec les deux feuilles.
- Tamisez le cinq premiers ingredients dans un grand bol.
- Melangez le beurre fondu, les oeufs, la liquer, la pulpe de kaki dans un autre bol.
- Melangez les ingredients secs avec les ingredients liquide jusqu’a ce qu’il soient bien melanges, mais pas trop.
- Ajoutez les noix et les fruits secs.
- Faites cuire les gâteaux pendant 1 heure ou jusqu’a ce qu’un cure dent inséré au centre sort propre.
Voila…une vrai recette en française!
whew…
