A gâteau battu is a fairly tall, crenelated cake in a cylindrical shape. It used to be served at Easter or for special occasions like weddings, baptisms or communions.
Rich in egg yolks and butter, this cake has a brown crust and golden centre, with a texture which is lighter than that of a brioche. These cakes are slightly sweet and will keep for several days. They can be eaten at the end of a meal, for breakfast or in the afternoon, as they are or with jam.
A gâteau battu brotherhood holds regular meetings at Abbeville to promote this soft sponge dessert, which is so popular in the region.