Gâteau Breton
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store the Gâteau Breton in an airtight container at room temperature.
Empty if eaten cold
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