This classic Périgord corn cake, known as millassou, offers a rustic twist on traditional cake with its slightly denser, more compact batter. Rooted in authentic French regional cuisine, it's a true taste of southwest France.
Difficulty: Intermediate
Place the raisins in a bowl, drizzle with brandy, and let macerate for 15 minutes. In a separate bowl, combine the corn flour and wheat flour.
Warm the milk and stir in the butter until melted. Separate the eggs, then whisk the yolks with the sugar until creamy.
Create a well in the flour mixture, pour in the warm milk and butter, and mix well. Incorporate the yolk-sugar mixture and stir thoroughly until smooth.
Drain the raisins and fold them into the batter along with the whipped egg whites for lightness. Butter a cake tin and pour in the batter.
Bake in a preheated moderate oven (200°C) for about 45 minutes, until golden. Remove from the oven and dust generously with vanilla sugar.
For an even more traditional touch, substitute butter with fine goose fat. Add chopped prunes to the raisins for extra depth of flavor.
Source: Regional Cuisines of France
