DessertSnack

Gâteau Breton

Name: Gâteau Breton
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 8 servings
Cuisine: french
Ingredients: 250 g all-purpose flour; 200 g granulated sugar; 200 g unsalted butter softened; 4 pcs egg yolk; 1 pcs whole egg; 2 tbsp rum (optional); 0.5 tsp salt; 1 pcs whole egg beaten

This classic French cake from Brittany features a rich, buttery, and dense crumb with a slightly crumbly texture. It's traditionally flavored with rum and makes a delightful dessert or afternoon treat.

An original recipe by Forkin

Total time: 3 hr 5 min
Serves: 8
Difficulty: Medium
Per serving: 437 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
200 ggranulated sugar
200 gunsalted butter, softened
4 pcsegg yolk
2 tbsprum(optional)
0.5 tspsalt

for dough

1 pcswhole egg

for egg wash

1 pcswhole egg, beaten

Equipment

round cake pan · fork · large bowl · wire rack · oven · whisk

The method

Step by step

1
Preheat your oven to 180°C (350°F). Grease and flour a 20-22 cm (8-9 inch) round cake pan.
About 5 min
Cook’s note: Ensure the pan is well-greased and floured to prevent sticking.
2
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
About 5 min
3
Beat in the egg yolks one at a time, then add the whole egg and mix until well combined.
About 2 min
4
Stir in the rum, if using, and the salt.
About 1 min
Cook’s note: Rum adds a traditional flavor, but it can be omitted or replaced with vanilla extract for a non-alcoholic version.
5
Gradually add the all-purpose flour, mixing until just combined and a soft dough forms. Do not overmix.
About 2 min
6
Press the dough evenly into the prepared cake pan.
About 2 min
Cook’s note: Use the back of a spoon or your hands to ensure an even layer.
7
Brush the top of the cake with the beaten whole egg for an egg wash.
About 1 min
Cook’s note: This will give the gâteau a beautiful golden crust.
8
Using a fork, create a decorative crosshatch pattern on the surface of the cake.
About 1 min
Cook’s note: This classic pattern is characteristic of Gâteau Breton.
9
Bake for 45-50 minutes, or until golden brown and a skewer inserted into the center comes out clean.
About 45 min
Cook’s note: Baking time may vary depending on your oven.
10
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
About 10 min
11
Allow the Gâteau Breton to rest for at least 2 hours, or ideally overnight, before slicing and serving. This allows the flavors to meld and the texture to firm up.
About 2 hr
Cook’s note: Patience is key for the best texture and flavor.

Per serving

Nutrition

33%Score

Calories: 436.8kcal
Protein: 6.4g
Carbs: 49g
Fat: 24.3g
Fibre: 0.8g
Sugar: 25.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the Gâteau Breton in an airtight container at room temperature.

Reheating

Empty if eaten cold