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A British baking blog, food photography

breton gateau (brittany butter cake)

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its quite hard to portray how wonderful this i as its not one of the most beatuiful desserts that france has to give us, but it tastes amazing, it has super rich, shortbread, pastry like texture, and is filled with jam, some times in france you will find it plain, and served with a compote.
it is also called a brittany butter cake, as it originates from that region. if you can find breton butter (brittany button) then use that for an authenic flavour, otherwise normal unsalted butter is fine.
i have travelled to brittany several times when i was younger and camped with my grandparents and this really does bring back memories.


recipe
225g butter
225 plain flour
110g caster sugar
10g icing sugar
5 egg yolks
3/4 tsp vanilla
125g strawberry jam

1 egg yolk for egg wash

i made this using a food processor, place the flour, two sugars and combine, add the butter and whizz until a bread crumb consistancy.
mix the egg yolks and vanilla extract and add into the blender, whizz until a soft sticky dough.
cover with cling film and refridgerte for about two hours.

seporate into two pieces.
preheat oven to 170c fan or 190c electric oven and grease a springform tin.
take one of the pieces and press into the tin, use some clinfilm to smooth the top.
spread the jam over it leaving a gap around the edge.
heavily flour the work surface and roll out the over piece and then place it on top, cut off the excess and neaten the edges.
mix a egg yolk with 2 tbsp water and liberally paint the top,
use a fork to make lines on the top
bake for 45/55 minutes until deeply golden, crusty and risen.
remove from oven and run a knife around the collar and leave to cool in the tin.
slice into wedges and serve.
this will keep well for several days in an air tight container.

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12 Comments

  3. When I visited Brittany, I practically lived on this cake!!! Thank you so very much for sharing the recipe- will definitely be making this for a weekend treat.

  9. Anne, this looks absolutely gorgeous! I love how flaky and buttery the crust looks. My husband is a big pie baker so I think he would love incorporating similar techniques that this cake uses. Can't wait to taste it!

    Amy | Club Narwhal

  11. Hi Aimee, I am no master baker, but am loving trying out your cake recipes and improving my skills. I’ve tried this recipe twice, each time I end up with a very small circle, in the bottom middle, that isn’t quite cooked. Do you have any advice as to why this is happening and what I can do to solve the problem? Aside from this section, the cake tastes absolutely amazing.
    Thank you
    Louise x

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