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COCOTTE CAKE

In a mixing bowl, sift the flour and the baking powder together. Add the sugar and the salt. Make a well in the center, then break the eggs into the well. Mix thoroughly. Slowly pour in the milk, the rum, then the oil, stirring constantly. Butter an 8 inch round casserole with a lid. Pour in the batter and close the lid. Bake for 45 minutes without lifting the lid, in a medium oven (410 F). It is ready when a knife comes out clean. Keep baking if necessary. Unmold on a rack. Serve cold.
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1 1/3 cups flour
1 cup caster sugar
3 eggs  
1/2 tsp baking powder
1/2 cup milk
1/2 cup oil
2 tbsp rum
1 pinch of salt
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10
mn
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45
mn
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This cake is better prepared a day in advance.
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Ile-de-France
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Desserts
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