Having spent the last ten days or so on the tried-and-true’s, it’s time for a curveball: gâteau battu. “Beaten cake” is the translation, I believe, though it’s not really a “cake” in the modern sense. Rather it’s a cake in the 18th Century sense: a bread enriched with lots of eggs and butter. Sounds quite a bit like brioche, no? I guess we’ll see how close it really is when I try it this week!