Gâteau Breton

🧂 Ingredients

• 300 g All-purpose flour(Sifted for a lighter texture.)
• 250 g Salted butter(Must be good quality, unsalted butter is not recommended as the salt is key to the flavor. Should be at room temperature, softened but not melted.)
• 200 g Granulated sugar
• 6 Egg yolks(From large eggs, at room temperature.)
• 2 tbsp Dark rum(A good quality dark rum enhances the flavor. Can substitute with rum extract if preferred, but use sparingly.)

👨‍🍳 Instructions

1. 1

   In a large bowl, cream the softened salted butter and granulated sugar together using an electric mixer on medium speed. Beat for about 3-5 minutes until the mixture is pale yellow, light, and fluffy. Scrape down the sides of the bowl as needed.

   ⏱️ 5 minutes
2. 2

   Add the egg yolks one at a time, beating well after each addition until fully incorporated. The mixture might look slightly curdled at this stage, which is normal. Stir in the dark rum until just combined.

   ⏱️ 5 minutes
3. 3

   Add the sifted flour to the wet ingredients. Using a spatula or wooden spoon, gently fold the flour into the butter mixture until just combined and no dry streaks remain. Be careful not to overmix, as this can make the cake tough.

   ⏱️ 5 minutes
4. 4

   Prepare a 20-23 cm (8-9 inch) round cake pan by greasing and flouring it, or lining it with parchment paper. Press the dough evenly into the prepared pan, ensuring it reaches the edges. Smooth the top with the back of a spoon or an offset spatula.

   ⏱️ 5 minutes
5. 5

   Using the back of a knife or a small offset spatula, score a decorative pattern on the top of the cake. A traditional pattern is a criss-cross or diamond design. Be careful not to cut too deep into the dough.

   ⏱️ 2 minutes
6. 6

   Preheat your oven to 170°C (340°F). Bake the Gâteau Breton for 40-45 minutes, or until the cake is a deep golden brown on top and a skewer inserted into the center comes out clean. The aroma should be rich and buttery.

   ⏱️ 40-45 minutes
7. 7

   Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. The cake will be quite firm when warm and will soften as it cools.

   ⏱️ 15 minutes cooling in pan

💡 Pro Tips

• ✓The use of salted butter is crucial for the authentic flavor of Gâteau Breton. Do not substitute with unsalted butter unless you are willing to adjust the salt content.
• ✓A dense and rich texture is characteristic of this cake. Overmixing the flour will result in a tougher cake, so mix just until combined.
• ✓For a traditional presentation, score a simple criss-cross or diamond pattern on the top before baking. This also helps the cake bake more evenly.
• ✓Ensure all ingredients, especially butter and eggs, are at room temperature for optimal creaming and emulsification.

🔄 Variations

• For a layered version, you can spread a thin layer of prune compote or apple compote over the dough before scoring the top.
• Add a touch of vanilla extract along with the rum for an extra layer of flavor.
• For a slightly lighter cake, you can incorporate a teaspoon of baking powder, though this is not traditional.

🥗 Nutrition

Per serving