Here's a butter cake made with one of the finest butter in the world . . .
Isigny Sainte Mère
beurre d'Isigny (bur d'easy-nee) = butter from Isigny
We cream this A.O.P. French butter for at least eight minutes. That means you get a lighter, more luxurious bite and an oh-so-fine crumb.
In fact, we obsess about lightness so much, we go the extra mile:
#1. We've snuck some sour cream into our cake
#2. We separate our eggs, so that we heighten the lightness with the lightness of a meringue
Let's talk about A.O.P.
Appellation d'Origine Protégée
The term, protected designation of origin, is conferred by the French government for traditional food products that have been protected and recognized for their heritage and quality. Isigny, in the Normandy region of Northwest France, is renowned for its terroir and its centuries-old knowledge of butter-making.
We not only have a secret ingredient, we've worked in a little technique and a little extra care —
#1. We toast our superfine-ground almond for that deep, mysterious note of nuts
#2. We hand-fold our dry ingredients into the wet
gently, gently, always gently
Finally, for that perfect roundness of flavor, we use:
the extract of Madagascan vanilla bean and the natural oil of almond