Add to Cookbook

Gateau Breton

  • 8
Gateau Breton

This is a dense buttery cake that improves on keep. Unsalted butter will bring out the best flavour and then cake is particularly delicious served warm with fresh, poached seasonal fruit and cream.


  • 1¼ cups caster sugar
  • 250 grams unsalted butter, softened
  • 6 egg yolks (reserve one tsp for glaze)
  • 1¾ cups flour
  • a pinch salt


  1. Place the sugar, butter and egg yolks in a bowl and blend together with a wooden spoon until the mixture is smooth.
  2. Sift the flour and salt together, then gradually work it into the buttery mixture using a metal spoon. Do not over-mix.
  3. Press the dough into a well-greased and paper-lined 23cm round cake tin, smoothing the top with a wet hand.
  4. Brush the surface of the cake with the reserved egg yolk and use a fork to make a lattice pattern on top. Refrigerate for 10 minutes.
  5. Place in a 190ºC oven, immediately turn to 170ºC and bake for 40-45 minutes, or until the cake is golden and has shrunk from the tin sides.
  6. Leave the cake to cool for 10 minutes, then turn it out on to a wire rack to cool. Cut into wedges and serve.

Comments (0)

Please login to submit a comment.