Gateau breton is not heaven on earth.
You know when you go to the shore, and you keep walking by the fudge store, and that sample man is just calling to you? And even though you walked by not 10 minutes before, you can’t help yourself from going back and getting another sample?
Several years ago, my family went to Brittany, otherwise known as the butter capital of France. They had a cake there, a butter cake, and we would just keep circling that butter cake sample man, waiting a reasonable time to swoop back in and grab another round of samples. (10 minutes is reasonable, right?) A brawl nearly broke out in a restaurant one night when Jane gobbled down a whole slice, leaving none to share.
So, the other day, when I came across Nigella Lawson’s gateau breton recipe, I had to make it. As Jane said when I told her, “heaven in my mouth! But, alas, I did not research enough. Nigella’s cake was not the one I sought. I was looking for the Kouign Amann.
I should have known. Nigella’s recipe was too easy to be as delicious as I remembered. (I was fooled by the massive amounts of butter the recipe called for.) However, if you are a coffee drinker, this recipe is probably a delightful accompaniment to a cup of coffee. It was sweet and buttery… almost a cross between a shortbread and marzipan. And, if you like this recipe, it’s a perfect counterpart to her pavlova recipe, which will use up all the egg whites you have left over!
Gateau Breton
- 2 1/4 cups flour
- 2 1/2 cups sugar
- 2 1/2 cups unsalted butter
- 6 large egg yolks
Preheat the oven to 375. Put all the items in a bowl, and mix until fully combined. Pour into a 10 inch springform pan, and pat smooth.
Bake for 15 minutes, then turn the heat down to 350. Bake for another 20-25 minutes, or until golden brown.
