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Tartouillat Two Ways: Paleo Vs Traditional


  • Total Time: 1 hour 20 minutes
  • Yield: Each cake serves 8-10

Ingredients

Scale

Traditional

  • 2 tablespoons unsalted butter for greasing the pan
  • 1 pound cherries pitted, enough to cover the bottom of the pan
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ cup bourbon
  • 1 stick unsalted butter, melted
  • 1 tablespoon vanilla bean paste
  • ½ cup milk (I used almond, use what you love)

Paleo

  • 2 tablespoons grass fed tallow
  • 1 pound cherries pitted, enough to cover the bottom of the pan
  • 2 cups Paleo baking flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 2/3 cup maple sugar
  • ¼ cup bourbon (or more milk or orange juice)
  • ½ cup olive oil
  • 1 tablespoon vanilla extract
  • ½ cup milk (I used almond, use what you love)

Instructions

  1. Preheat oven to 350 degrees F. Make the cake. Grease 9 inch round cake pan with the butter of tallow and arrange the cherries in a single layer circular pattern on the bottom.
  2. In a medium bowl, stir together the flour, leavening, and salt.
  3. In a large bowl, stir together the eggs, sugar/syrup, bourbon, butter/oil, and vanilla. Alternately add the flour mixture and milk to the egg mixture. Stir until just combined and pour over the cherries. Bake 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour or in the microwave for 1 minute.

Notes

Recipe adapted from Serious Eats

  • Prep Time: 20 minutes
  • Cook Time: 1 hour