Gâteau Breton (Brittany butter cake)


Gâteau Breton (Brittany butter cake)
Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour.

This cake is traditionally served with coffee.
96 K 3.7/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: September 11th 2018
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 10 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Gâteau Breton (Brittany butter cake)
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.

Stage 2 - 5 min.
Gâteau Breton (Brittany butter cake)
Beat until evenly mixed.

Stage 3 - 5 min.
Gâteau Breton (Brittany butter cake)
Tip the mixture straight into a springform (or loose-bottomed) cake tin or mould, ideally 24 cm (9.5 inches) diameter.

Stage 4 - 3 min.
Gâteau Breton (Brittany butter cake)
Glaze the top.

Stage 5 - 2 min.
Gâteau Breton (Brittany butter cake)
Draw a criss-cross pattern with a fork, then bake for about 50 minutes...

Stage 6 - 50 min.
Gâteau Breton (Brittany butter cake)
...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.
Keeping: Several days at room temperature.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %710 RDI=70 %250 RDI=40 %5,310 RDI=270 %22,220 RDI: 270 %
Per 100 g5 RDI=2 %60 RDI=6 %20 RDI=3 %440 RDI=20 %1,850 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 cake : 3.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025293 K 24.5 3 hours 8 min.
Oriane's tuna rillettes
Oriane's tuna rillettes
Quick to make, delicious as an aperitif.
February 21th 2011196 K5 20 min.
Hotpot my grandmother's way
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
February 21th 2011342 K5 4 hours 7 min.
Pear sorbet
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
February 21th 2011333 K4 55 min.
Courgettes (zuchinis)
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
October 13th 2010505 K 13.7 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page