Gâteau Breton ~ Brittany Butter Cake ~ is made with just a few ingredients, and has a wonderfully dense texture similar to shortbread. It is ideal for dessert, topped with a fruit sauce or plain for breakfast.
2-3/4 cups all-purpose flour
6 large egg yolks
2 sticks (1 cup) unsalted butter
1 cup of sugar
1 Tablespoon vanilla extract
1/4 teaspoon salt
Egg wash (1 beaten egg)
Preheat oven to 350°. Cream the butter and sugar, until light and fluffy. Beat in vanilla and egg yolks, one at a time, beat well after each addition. Add the flour and salt and beat until just combined. Transfer the batter, which will be very thick, into a 9-inch tart pan and pat it down with your hand. Chill the batter 10-15 minutes in the refrigerator. Remove from the refrigerator. Brush top with beaten egg, and mark a crisscross pattern with a fork. Bake for about 50 minutes or until the top is a golden brown and the edges pull away slightly from the sides. Cool slightly and remove from pan. Slice it with a serrated knife while it is still warm.
Ith do shàth!
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