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  • Writer's picturelaureny1

Breton Butter Cake


If you're like me, you like unique things to offer at a gathering when it comes to food: enter Breton Butter Cake.


This cake can be made gluten and dairy free, or with wheat flour and dairy butter. It is incredibly delicious and (obviously) sinfully buttery!!! Similar in consistency to a pound cake, it needs no frosting, and will be consumed while you are praised and adored by all of the party guests. Even though it looks dense it retains a lightness. The egg and milk wash topping give the final cake a custard note and a gorgeous golden hue that is really nice. Maybe you're looking for a last minute Thanksgiving dessert, or heck even breakfast alongside some berries with granola and a latte?


You won't be disappointed and you'll be remembered and requested to bring this cake at every event going forward!


BRETON BUTTER CAKE


  • 600 grams King Arthur all-purpose gluten-free flour (4 cups) or 4 cups all-purpose flour

  • 30 grams corn starch (1/4 cup)

  • 395 grams sugar (2 cups)

  • 448 grams salted butter, yes salted, soft (4 sticks)

  • 140 grams egg yolk (7 yolks)

  • 22 grams rum (2 tablespoons)

  • 1 egg yolk mixed with one tablespoon of milk

Directions
  1. Heat the oven to 400 degrees F.

  2. Sift the flour and cornstarch into the bowl of a mixer. Add the sugar and butter. Then, using the paddle attachment, mix until combined. Add the yolks and rum. Mix till smooth.

  3. Grease the inside of a 8 OR 9 inch spring form pan and dust it with flour after greasing. Shake out the excess.

  4. Scoop the batter into the mold then spread the batter out evenly. You may need to moisten the spatula with a little water to keep the dough from sticking to it.

  5. Using the tines of a fork make a cross hatch pattern on the surface of the cake. Using a pastry brush gently paint the top of the cake with the yolk and milk wash.

  6. Bake the cake for 45 minutes. Keep an eye on it and if it starts to brown to quickly reduce the heat. The top should brown and it should be firm to the touch. Remove the cake from the oven and let it cool completely before removing the ring.

Revel in this divine and forgotten cake recipe! Let me know if you made it too!

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