Gateau Breton is a traditional butter cake which is crisp like a pastry around the outside edge. It is a popular cake from Bretagne region (a.k.a French Brittany).
I took inspiration for this recipe from one of my cooking book. The recipe below is less rich as the original recipe since it has little sugar and half of the butter. Moreover I’ve added almonds.
Cedric’s Gateau Breton
Make 9-12 servings
Ingredients
- 1/2 cup of sliced almonds
- 3/4 cup of superfine sugar
- 1/4 teaspoon of salt
- 2 sticks + 2 tablespoons of butter
- 4 large egg yolks
- 1 tablespoon of dark rum (or water)
- 1 1/4 teaspoon of pure vanilla extract
- 2 cups + 3 table spoons of all-purpose flour
- 1 whole egg
Main cookwares and baking utensils
- 2 large bowl
- 1 9x2 (inches) non stick fluted tart pan
- 1 whisker
Preparation
- Preheat the oven at 325 degrees Fahrenheit
- Prepare the fluted tart pan by spreading butter (or baking spray) at the bottom.
Making the batter
Toast and grind the almonds by spreading them evenly on a baking sheet and bake for about 5-10minutes. Ensure even toasting on both side and avoid over-browning. Remove from the oven and process the almonds with 1/4 cup of sugar.
Making the batter
- Mix remaining sugar and butter.
- Add the yolks one at a time.
- Add the almonds mixture, dark rhum, vanilla and mix until all ingredients are moistened.
- Add the flour in successive parts.
- Scrape the batter into the prepared pan. It will rise about 3/4 inch above the top during baking.
- Glaze the top of the cake with the beaten egg
- Use the times of a fork to make a crosshatch of three long lines in two directions.
Baking the cake
- Bake for 35 to 45 minutes or until a knife inserted in the middle of the pan comes out clean.
- Let cool for about 10 minutes before unmolding and cool completely before serving.
Cedric’s tips
- To make sure you won’t have any trouble unfolding the cake, either go for a tart pan with removable bottom or be generous when spreading butter on the bottom of the pan.
Serving suggestions
- This cake go perfectly well by itself.
- When the cake become too dry (usually when keeping it more than a few days), I like having it with some Nutella. Total indulgence!
Bon appétit!
Cédric
