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Gâteau breton traditionnel (Traditional Breton Cake)

Gâteau breton traditionnel (Traditional Breton Cake) is a traditional French recipe (from Brittany) for a classic traditional sponge cake flavoured with orange blossom water. The full recipe is presented here and I hope you enjoy this classic French version of: Traditional Breton Cake (Gâteau breton traditionnel).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6

Rating:

Tags : Vegetarian RecipesBaking RecipesCake RecipesFrench RecipesBreton Recipes

This typically Breton recipe will undoubtedly please everyone: simple to make and delicious, it goes perfectly with a scoop of ice cream and a generous glass of cider! Typically, the slices are cut either in the shape of a triangle or in the shape of a diamond (the most traditional cut). In addition, the advantage of this cake is that it can be kept very easily for almost 2 months... but hey, in general there is not a single crumb left.

Ingredients:

600g flour
300g of powdered sugar
300g lightly-salted butter, softened
7 egg yolks
2 tsp of orange blossom water
pinch of salt

Method:

Pre-heat your oven to 180°C (gas mark 6).

Sift the flour and salt into a mixing bowl. Stir in the sugar then dice the butter, add to the flour and rub into the butter until the mixtre is sandy in texture.

Stir in 6 of the egg yolks and the orange blossom water, bringing everything together as a coarse dough (it won't be smooth).

Butter a springform cake tin then scrape in the dough and press down lightly with the back of your hand. Beat the remaining egg yolk and use to brush and glaze the top of the cake.

Transfer to the centre of your pre-heated oven and bake for 45 minutes.

When done, the top of the cake will be golen and a skewer inserted into the centre of the cake will emerge cleanly.

Using the back of a spoon smooth the surface of the cake then glaze with the remaining egg yolk, beaten egg yolk beaten egg yolk so that it is golden brown.

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool further. This cake can be served warm or cold.