Brittany

Gateau Breton

Click Brittany to return to Brittany Page, and the logo to return to the Home page.

Gateau Breton

Background

Gâteau Breton, or Breton Butter Cake, originated in 19th-century Brittany where its rich use of salted butter reflected the region’s dairy traditions and sea-salt heritage. Known as a “traveler’s cake,” it stayed fresh for long journeys and became a staple for Breton families and sailors.

Recipe

This traditional recipe uses simple ingredients—salted butter, egg yolks, sugar, and flour—to create a rich, tender cake with a classic crosshatch top. It tastes even better days after it's been made!

Prep: 10 min

Cook:  40 min

Total:  50 min

Servings:  8-10

INGREDIENTS 

7 large egg yolks

1 cup granulated sugar

1 cup + 2 Tbs salted butter, softened

2 3/4 cups all-purpose flour, sifted

1 tsp baking powder


Egg Wash

1 egg yolk

1 Tbs milk




TO MAKE:

  • Preheat oven to 350o. Grease an 8-inch cake pan or springform pan and line the bottom with parchment.
  • In a mixer bowl, beat egg yolks and sugar until pale and fluffy.
  • Add softened butter and continue beating until smooth and creamy.
  • Add flour and baking powder; mix just until a dough forms. Turn onto a lightly floured surface and knead briefly until smooth.
  • Press dough evenly into the prepared pan and smooth the top.
  • Brush with the egg yolk + milk mixture. Use a fork to create a classic crosshatch pattern.
  • Bake 40 minutes, or until deeply golden and set in the center.
  • Let cool for serving. Flavor improves after a day.

Step-by-Step

Preheat oven to 350o 

Grease pan and line bottom with parchment paper.

Beat egg yolks and sugar until pale and fluffy, using a paddle attachment for electric mixers, or regular hand mixer. Add softened butter and continue beating until smooth and creamy.

Add flour and baking powder. Mix,  using paddle attachment (or mix by hand), just until a dough forms . Turn onto a lightly floured surface and knead briefly until smooth. Overworking the dough will make the cake tough.

Press dough evenly into the prepared pan and smooth the top. Brush the dough with the egg yolk + milk mixture.

Use a fork to create a classic crosshatch pattern. 

Bake 40 minutes, or until deeply golden and set in the center. Let cool.

Printer Friendly