le gâteau breton
Named after the Bretagne region of France, this buttery bout of deliciousness is everything you want a dessert based on le beurre to be. Don’t believe us? You’ll just have to make it for yourself…and let us know when you do!
Happy Barking!
Recipe
le gâteau breton
Le Breton:
2 sticks of butter, unsalted (European style works best), room temperature
Soften butter for the pan, about 1 tablespoon
1 1/2 cups all-purpose flour
1 cup cake flour
5 egg yolks
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Candied Orange Peel:
3 oranges
1 1/2 cups sugar
Directions
Le Breton
Prepare pan with butter, a dusting of flour, and a piece of parchment paper. Make sure to butter and flour the parchment paper too. Set aside.
Combine 4 egg yolks and sugar to the bowl of a stand mixer. With the paddle attachment, beat on low for 2 minutes.
Add butter one tablespoon at a time and mix for 1 minute after each addition. Then sift both flours, baking powder, and salt over the egg mixture and beat on low speed for 1 minute, until combined.
Add the batter to the prepared pan. Place a piece of plastic wrap over the top and smooth the mixture using a back of a measuring cup. Once smoothed, chill the mixture for 30 minutes with the plastic wrap on top.
Preheat oven to 350.
Brush the top with the remaining yolk, mark the top with a pattern of your choice, brush with yolk again, then bake for 40 - 45 minutes. Note, this will make a dark/golden brown crust. If you prefer a lighter crust, use a whole egg rather than a yolk.
Cool completely in pans on a wire rack. To remove, run a butter knife around the sides and turn the pan. Serve warm.
Candied Orange Peel
Using a sharp knife or citrus peeler, remove the rind.
Slice the rind into 1/4 inch sticks.
Boil the peels for about 10 minutes, allow to cool for 15 minutes in a single layer.
Bring 1 cup of water to a boil with 1 cup of sugar.
Add peel to the boiling sugar water and cook for 8 - 10 minutes.
Transfer to a wire rack and allow to cool. Let cool until warm and toss in the remaining sugar.
Serve with the butter cake.
