SOUL CAKES FROM LA TOUSSAINT

The soul cakes ( soul cake) are small round cakes traditionally made on All Saints' Day to commemorate the deceased in the Christian tradition.

This tradition of making and giving these cakes to children who offered them door to door while reciting prayers dates back to medieval times in Great Britain and Ireland and was practiced until the 1930s by both Protestant and Catholic Christians. In Sheffield and Cheshire, the custom has continued until modern times. In Lancashire and the North East of England, soul cakes were known as' harcakes" page (in French). 
The practice of giving and eating soul cakes continues in Portugal (Pão-por-Deus), and the Philippines. Any remaining soul cakes are shared between the distributing family or given to the poor.

Level of difficulty: easy
Preparation time : 30 min
Rest time : -
Cooking time : 15 min
Total time : 45 min
Ingredients: 6 / 8 people
100 g butter
100 g sugar
1 jaune d'oeuf
220 g flour 
2 c. to s. of milk
1 pinch of edible baking soda
50 g raisins
 nutmeg
 cannelle
 Ginger

Preparation:

  • Cut the butter into pieces, put in a bowl and work with the sugar until you obtain a cream. 
  • Then add the egg yolk and mix. 
  • Sift the flour into a bowl with the spices and baking soda, then add to the buttercream.
  • Then add the dried raisins previously rehydrated in a bowl with hot water for about 15 min, then add the milk. Knead until the dough is soft and not sticky.
  • Roll out the dough on a floured work surface using a rolling pin. 
  • Next, shape round cookies. 
  • Score each disc with a cross, then place on a baking sheet lined with parchment paper.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for 15 minutes until they turn golden.
  • Take out and let cool on a rack then serve.
  • To taste!

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