Gâteau Breton (Brittany butter cake) (Slideshow version)
Stage 6/6 : 50 min.
...until nicely browned.Leave to cool in the tin.
Remarks
Gâteau breton keeps very well, several days easily (several weeks, so they say).French patisserie normally uses unsalted butter, but for a more authentic Breton flavour, use salted butter for half the quantity.