Brittany is a region with a rich heritage that is divided into four departments: Finistère, Morbihan, Côtes d’Armor and Ille et Vilaine. It's Celtic past is full of legends including Merlin, Arthur and the knights of the round table in the forest of Brocéliandes. The dramatic coastline, medieval towns, thick lush forests, colourful markets and traditional food draws lots of visitors to Brittany.
Gâteau Breton or Breton Cake
Food our region is famous for includes crêpes and galettes, fresh seafood, Plougastel strawberries, Guerande salt and Saint Malo’s Bordier butter. Pastries that are unique to Brittany are the Gâteau Breton (Breton Cake), Far Breton and the Kouign-Amann. Sweets that originated in the region include Salted Caramels, Niniches (artisanal lollipops from Quiberon), and Gavotte (a lacy golden mini crêpe). One of our family's favourite desserts is Gâteau Breton or Breton Cake. It travels well so is easy to take for picnics or to friend's homes when invited for lunch.
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Gâteau Breton is sold just about everywhere here. Patisseries, boulangeries, supermarchés, markets, boutiques offering regional produce and souvenir stores. If you'd like to make your own at home, this recipe is just for you. Enjoy with a cup of cider, and you'll feel just like you're in Brittany.
Originating from the Lorient region, the Breton cake is a generous salted butter shortbread with a crust decorated with crosses drawn with a fork. In the past, it was considered a "travel cake" because it could be kept for several weeks, which made it a sailor's delicacy. Measuring 12 to 25 cm in diameter and 3 to 4 cm thick, this large biscuit must contain at least 20% butter to be called a "Breton cake". It is sometimes found filled with prune cream or salted butter caramel. Emblematic, the Breton cake is the subject of many competitions and even has its own brotherhood." - Tourisme Bretange
Breton Cake Recipe
Ingredients - Serves 6-8
You will need a round cake pan measuring approximately 20 cm
300g flour
200g sugar
250g semi-salted (or salt reduced) butter at room temperature
6 egg yolks
Method
1. Preheat the oven to 190°C. In a large bowl, mix together the flour and sugar. Make a well and add five egg yolks. Rub the mixture between your fingers until it resembles breadcrumbs.
2. Cut the butter into small pieces and then add to dough and knead until smooth.
3. Put the dough in a buttered tin. Make a criss-cross pattern with a fork and brush the cake with the remaining egg yolk so that it browns.
4. Bake for about one hour and check that it is cooked with a knife.
Variations - You can flavour the cake with orange flower water or rum. The cake can also be filled with prune or strawberry purée. Spread half of the dough in the tin, cover with purée, then cover with the rest of the dough
Enjoy your Breton Cake with cider and dream of seaside picnics, regattas, colourful fishing boats and the blue skies of Brittany.
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