A moelleux in French baking is a super soft and moist cake, with the sensation that it melts in your mouth. Made with very simple ingredients, eggs, flour, sugar, and butter… A generous amount of butter for a decadent cake. Moelleux might seem quite rich but I promise, I’ve reduced the amount of butter compared to many French home-cooking recipes.
This recipe comes from the combination of my childhood memories as my mum use to bale an upside-down cake with soft apricots neatly arranged once unmold (I definitely have to ask her recipe) and a cake shared in social media by the French gastronomic critic François-Régis Gaudry. He wrote an incredible book (half cookbook half information on French gastronomy, a must-have if you’re a French Foodie) and runs on Sundays on the radio a great program called “On va déguster”.
Be that as it may, this recipe is the proof that French pastry can be super quick, easy. The only “touchy” thing is that you need to have room temperature butter, thus taken out of the fridge an hour before. Apart from that you only need to combine all ingredients. No technique, no equipment needed. Quickly prepared, quickly baked and yet very tasty.
A few information on the recipe:
- I suggest equal parts of apricot and peach, but you can vary. Peach or nectarine, white or yellow. Apricot and peach or just one of the two … or even plums or red fruits.
- This is a quick recipe where you pour all the ingredients into a bowl and coarsely combine. It’s okay if the dough isn’t even and smooth. We don’t need to blanch the eggs with sugar as it is often done in cakes, nor to sift the flour, or to get a perfectly smooth dough.
- Sugar: I very often bake using brown sugar now, but you can replace it with white sugar. If your fruits are very ripe and sweet, you can reduce the amount of sugar.
- Butter at room temperature is important because we roughly combine all the ingredients. If you are using cold butter you will need a food processor.