Gâteau Breton (Brittany butter cake)

Step by step recipe:

  1. 5 min.Gâteau Breton (Brittany butter cake) : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Put into food mixer bowl: 500 g flour, 250 g butter in small pieces, 290 g caster sugar, 10 g Vanilla sugar, 4 egg yolks, 1 egg and 2 tablespoons rum.
  2. 5 min.Gâteau Breton (Brittany butter cake) : Photo of step #2
    Beat until evenly mixed.
  3. 5 min.Gâteau Breton (Brittany butter cake) : Photo of step #3
    Tip the mixture straight into a springform (or loose-bottomed) cake tin or mould, ideally 24 cm (9.5 inches) diameter.
  4. 3 min.Gâteau Breton (Brittany butter cake) : Photo of step #4
    Glaze the top.
  5. 2 min.Gâteau Breton (Brittany butter cake) : Photo of step #5
    Draw a criss-cross pattern with a fork, then bake for about 50 minutes...
  6. 50 min.Gâteau Breton (Brittany butter cake) : Photo of step #6
    ...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.

Source:

Home made.

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