Gâteau Breton (Breton Butter Cake)
Why this recipe works
- Traditional finish: An egg-yolk glaze and shallow criss-cross scoring create the recognisable golden top without needing decoration.
- Short ingredient list: Butter, egg yolks, sugar and flour do most of the work, giving the cake its rich flavour and firm, sliceable texture.
- Keeps well: The dense crumb stays satisfying after cooling, making it a good cake to bake ahead and slice when needed.
Get the most out of this recipe
Timing notes
- Cool fully before slicing: The cake firms as it cools, so waiting until it reaches room temperature gives cleaner wedges and a better crumb.
- Best texture window: Serve at room temperature rather than chilled, as the butter-rich crumb tastes softer and more rounded.
Texture tips
- Keep the crumb sandy: Once the flour goes in, mix only until it disappears; overworking the dough can make the cake tougher.
- Press evenly into the tin: Smoothing the thick dough into an even layer helps the centre bake through at the same pace as the edges.
Ingredient notes
- Butter matters: With so few ingredients, the flavour of the butter is central to the finished cake, so use one you enjoy eating.
- Sugar texture: Caster sugar gives a finer crumb, while granulated sugar can leave the texture slightly coarser.
Authenticity notes
- Breton style: Gâteau breton is known for its high butter content, compact crumb and simple scored surface rather than frosting or filling.
- Classic serving: Thin wedges are the right scale for this rich cake and pair naturally with coffee, tea or a lightly sweet dessert wine.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 20 cm cake tin and line the base with baking paper.
- In a mixing bowl, beat the butter and caster sugar until smooth and creamy, without trying to whip in lots of air. Beat in 5 egg yolks, one at a time, then mix in the vanilla and salt. Reserve the remaining egg yolk for the top.
- Add the plain flour and fold it in until you have a thick, sandy dough. Scrape the mixture into the tin and press it flat with a spatula. Smooth the top as evenly as you can.
- Brush the top lightly with the reserved egg yolk. Using the back of a knife, score a criss-cross pattern on the surface, taking care not to drag up the dough. Bake for 40 to 45 minutes until deep golden and set in the centre.
- Cool in the tin for 15 minutes, then turn out and cool completely on a rack before slicing. For the cleanest slices, let it stand at room temperature until fully cool. Serve in thin wedges.
Recipe notes
Tips
- For the traditional sandy crumb, mix just until the flour disappears and avoid overworking the dough.
- If the top is browning too quickly, loosely cover with foil for the final 10 minutes of baking.
- If serving to young children, pregnant people, or anyone vulnerable, use pasteurised egg yolk or ensure the cake is baked until fully set in the centre.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with granulated sugar for a slightly coarser crumb.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. Keep at room temperature for up to 3 days for the best texture, or refrigerate for up to 5 days and bring to room temperature before serving. Freeze slices well wrapped for up to 2 months; defrost at room temperature.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 20min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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