Well, this is it. The week I have been both eagerly anticipating and dreading. We are closing on our new place and moving in this weekend. Currently, all of our kitchen is packed in boxes and Bryan resorted to drinking tea out of a measuring cup yesterday morning. Moving really is such a drag. No matter how well you prepare, or how excited you are for your new place—it just kind of blows. BUT! Soon it will be over and Lottie + Doof will return to its regular programming. I have some amazing guest posts that I am very excited to share and a pile of autumn recipes that I am looking forward to tackling. Before I say goodbye from this kitchen, I wanted to share a recipe for Gâteau Breton that is delicious.
A few weeks ago Bryan’s mom took us out to dinner to celebrate my birthday and for dessert we had the most delicious Gâteau Breton I have ever eaten. Gâteau Breton is a dense butter-filled cake from Brittany, its texture is somewhere between shortbread and pound cake. I went on the hunt for the perfect recipe but didn’t have much luck. I decided to turn to my internet friend Clotilde  who saved the day. Not only did she have a recipe to share, she even went through the trouble of translating it for me! The cake turned out very well and I recommend it to anyone who needs a little comfort in the form of food.
Since there are so few ingredients, choose your butter wisely. If you have access to a Whole Foods, you’ll be able to find some french semi-salted butter and that will work nicely. Otherwise, just try to find the best, freshest butter possible. Happy Baking!
See you all soon and thanks again for your patience!
- 325 grams flour
- 1 1/2 tsp baking powder
- 6 egg yolks +1 egg yolk for glazing
- 200 grams sugar
- 1 tsp vanilla extract
- 250 g semi-salted butter, diced and softened
- 2 tbsp rum
Sift together the flour and baking powder. Set aside.
In another bowl, mix together the 6 egg yolks, sugar, and vanilla. Add the butter bit by bit, incorporating it until the mixture is creamy. Add the rum and stir to incorporate. Fold in the flour mixture in two additions, without overworking the dough. Chill for an hour.
Preheat the oven to 350°F and grease an 8-inch cake pan. Turn the dough out into the pan and spread it to cover the surface evenly, working with lightly floured hands if the dough feels too sticky.
Combine the remaining egg yolk with 2 tablespoons water to thin it out, and brush the top of the cake with egg wash. Using a fork, draw a criss-cross pattern on the top of the cake.
Place the cake in the oven, lower the heat to 325°F immediately, and bake for 45 minutes. 15 minutes before the end of the baking, place a piece of foil over the cake to prevent it from over-browning.
Let rest for a few hours before serving.