For 4 people
For 4 people
To prepare the angelica stems, start by cutting them into 10 cm pieces and boil them in water for 5 to 10 minutes until tender. Drain them, reserving the cooking water.
To make a syrup, mix 50 cl of cooking water with 300 g of sugar and cover the stems with this mixture. Let them macerate for 24 hours then drain them.
Add 80g of sugar to the collected syrup and boil it to dissolve the sugar. Then cover the stems with this syrup and repeat this process for the next three days.
On the fifth day, bring the syrup to a boil and let it cook until it forms a small drop that firms up on contact with air (about 25 minutes).
Pour the syrup over the stems and let them cool before draining them on a wire rack and letting them air dry.
To prepare the cake, start by lining a mold with baking paper and preheat your oven to 190°C.
Soften the butter and whisk in 125g of sugar. Add the eggs one at a time.
In another bowl, combine the flour, salt, and baking powder. Sift these powders over the butter, sugar, and egg mixture and mix well.
Add finely chopped, lightly floured angelica.
Pour the batter into the mold and bake for 20 minutes at 190°C then approximately 40 minutes at 150°C.
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