(A Buttery, Tender French Classic)
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (225g) unsalted butter, softened
- 6 large egg yolks
- 1/2 tsp salt
- 1 tsp vanilla extract (or rum, for a traditional twist)
- 1 egg yolk (for glaze)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until pale and fluffy. This step is key for achieving the Breton cake’s signature tender texture.
- Add the Egg Yolks:
- Mix in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract (or rum).
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add this to the wet ingredients, mixing until just combined. The dough will be thick, almost like cookie dough—that’s what you want!
- Press into the Pan:
- Transfer the dough to the prepared pan and smooth the top with a spatula or your hands.
- Prepare the Glaze:
- Beat the extra egg yolk with 1 tsp of water. Brush this mixture over the surface of the dough to create the characteristic shiny crust.
- Add the Crosshatch Design:
- Using a fork or the back of a knife, gently draw a crisscross pattern on the top of the cake. This is traditional and gives the cake its signature Breton look.
- Bake the Cake:
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or with a dollop of crème fraîche or jam.
Do’s and Don’ts
DO:
- Use high-quality butter; the butter flavor is the star of this cake.
- Chill the dough for 15 minutes if it feels too soft to handle.
DON’T:
- Skip the egg yolk glaze; it gives the cake its beautiful golden crust.
- Overbake; Breton cake is best when it’s moist and tender inside.
Pro Tips:
- Add a handful of chopped dried fruit, like apricots or prunes, for a modern twist.
- Serve with a strong coffee or a sweet dessert wine for an authentic Breton experience.
This Breton Cake is a buttery, crumbly, and utterly satisfying dessert that’s deceptively simple yet feels luxurious. Perfect for a French-inspired teatime or as a base for pairing with your favorite jams and preserves! 🇫🇷✨
