Originally from Lorient, France, the gateau Breton or gateau Lorientais, grew in popularity in a culture where butter is strongly ingrained in its cuisine.
The gateau Breton should have at least 20% of salted butter to be considered as such. It keeps for a long time in the refrigerator, about 10 days at minimum.
- 500g all purpose flour
- 250g salted butter
- 300g fine sugar
- 1 large egg
- 5 egg yolks
- 1 beaten egg for coating
- 1 tbsp dark rum
- (optional) 1 tbsp of orange blossom
- Make sure all ingredients are at room temperature!
- Mix sugar, flour, butter (in pieces) in bowl using your hand or a hand mixer. Do so for 5 minutes or until you have a sandy consistency.
- Add 1 egg and the 5 egg yolks one by one. Pour in the rum (and/or orange blossom if you wish).
- Grease a 24cm springform and put the batter inside. Flatten the paste as much as possible with a spatula.
- With a large fork draw lines across the paste as shown in the sample image.
- Batter 1 egg and coat the paste over the whole surface with a pastry brush.
- Place spring form in the lower half of the oven, bake at 180° for 45 - 55 minutes. No pre-heating necessary.
- Use a kitchen skewer to pierce the cake in the middle. If the skewer is dry, the cake is done.
- Let cool on a grid and remove from the mold.
Tools used: Hand mixer, silicone spatula, pastry brush, sieve.
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