Iconic Spit-roasted cake

The origins of the Pyrenean spit cake remain a mystery. Some sources attribute its creation to a pastry chef to the King of Prussia in the late 18th century, whilst others claim it was brought back to France during the Napoleonic campaigns before finding its adopted home in the Pyrenean valleys.

Traditionally served at life’s major celebrations, such as weddings and christenings, today it can be found atthe market in Lourdes on the stalls of Christy or Pierrot on Saturdays, where they bake it fresh over a wood fire.

One thing is certain: this time-honoured recipe is now an integral part of the Pyrenees’ culinary identity.

Eggs, flour, sugar and butter form the basis of this Pyrenean speciality. But behind this apparent simplicity lie the secrets of each artisan.

Rum, vanilla, orange blossom or jealously guarded family recipes give each spit-roasted cake its own character and unique flavours.

Making a spit cake is a real spectacle. The batter is poured layer by layer onto a conical mould placed in front of the fire, which is kept in constant motion.

This slow baking process can take several hours and requires precision, patience and experience. It is this meticulous work that gives rise to its famous golden tips and its unrivalled texture.

To avoid tying up a single person for hours on end turning the spit, a small animal – such as a dog or a squirrel – would be placed in a wheel that turned the spit. Other rotisseries used a pendulum system, similar to that found in clocks. Nowadays, a small motor keeps the rhythm going!