A Lyons native and a lover of his hometown’s history and gastronomy, Chef Grégory Cuilleron shares the recipe for one of his specialties: gâteau lyonnais. A family-friendly recipe, it is easy and colourful, with pears, apricots and pink pralines.
Ingredients to serve 8
Preparation
- 2 ripe pears
- 500 grams apricots in brine / in syrup
- 20 pink pralines
- 4 eggs
- 150 grams sugar
- 1 bag vanilla flavoured sugar
- 250 grams sieved flour + 1 tablespoon for pan
- 50 grams cornflour
- 1 large tablespoon baking powder
- 200 grams soft butter + 1 dollop for pan
Heat oven to 180 °/6. Whip butter and sugar. Add eggs one by one.
When mix is smooth and frothy, add flour, baking powder and vanilla flavoured sugar.
Peel pears and make thin slices. Crush pralines. Dry apricot halves.
Rub butter in a springform pan. Pour one layer of mix (approx 1.5 cm / ¾ inch thick). Place pear slices. Cover with one more layer of mix. Cover with apricot slices. Sprinkle crushed pralines and cover with rest of mix.
Bake for 10 minutes at 180° / 6, then reduce heat to 160 ° / 5-6 and bake for 15 minutes. Lower temperature to 150° / 5 and bake for 30 minutes.
Turn oven off and allow cake to sit it oven for 15 minutes.
Serve cold with custard or French cream.