A pastry that has been delighting Bretons (and not only) for generations: the Breton cake ! It is prepared like a shortcrust pastry, and baked in a cake pan. The result ? A gourmet cake with a good taste of butter! A simple recipe to make at home with only 6 ingredients.
A few details about this Breton cake recipe
- flavors : a good taste of butter, with a slight hint of vanilla (it's my little extra touch).
- texture : it's a rather dense and crumbly cake that will make you think of Breton palets if you've ever tasted it! Depending on the degree of cooking, it will still be slightly soft inside.
- difficulty level : very easy to make! Few materials needed.
6 ingredients only
- Half-salt butter : as a 100% Breton recipe, it is important to use semi-salted butter (not unsalted butter).
- egg yolks : there are a lot of them in this recipe, that's what gives the Breton cake this little biscuit side. Do not throw away the unused egg whites: take the opportunity to make meringues or pavlovas for example.
- Granulated sugar : you can adapt the quantity to your taste.
- flour / yeast : this is what gives density to the Breton cake.
- vanilla extract : it's my little extra touch! This adds even more flavor to it.
How to make a Breton cake?
- Whisk the yolks and sugar
- Add the softened butter and vanilla
- Add flour and yeast
- Place the thick batter in the bottom of the mold
- Coat the surface of the cake with egg yolk
- We draw 6 lines with a fork
- We bake the Breton cake
- Leave to cool before cutting into pieces
NB: the quantities and the detailed recipe are given to you at the bottom of the page.
My advice for a successful Breton cake
- use butter very soft, it is important for it to be easily incorporated into the yolks/sugar mixture.
- once the flour is added: do not over mix the dough. This allows the Breton cake to retain its softness.
- wait for the Breton cake to cool to cut it more easily (in classic slices or in diamonds as tradition dictates).
How to store your cake
Breton cake is also called “travel cake” because it keeps very well! I advise you to keep it at room temperature, for about 5-6 days, in an airtight box to prevent it from drying out.
On the other hand, I strongly advise against the refrigerator: the butter contained in the cake would make it very hard once put in the cold.
Other recipes to try
If you like easy and friendly recipes, then I advise you to take a look at these other recipes from the blog:
- Far Breton with prunes
- Old-fashioned rice pudding
- Extra moist chocolate banana cake
- Raspberry charlotte cake
- Very moist lemon poppy seed cake
- Caribbean coconut flan with caramel
If you make this Breton cake, do not hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!
Breton Cake, The Easy Recipe
- 6 egg yolks + 1 for the glaze
- 210 g Granulated sugar
- 250 g very softened semi-salted butter
- 0,75 cc vanilla extract
- 330 g flour
- 2 pinches of baking powder
- Preheat the oven to 170° traditional heat. Butter a 20cm round mold.
- Whisk together the powdered sugar and egg yolks until the mixture whitens.
- Add the very softened diced butter and the vanilla extract. Incorporate everything well, beating with a mixer or a wooden spoon.
- Add the flour and baking powder last. By hand, knead the dough until the flour is no longer visible (as for a shortbread dough).
- Pack this sticky dough into the buttered mold. Smooth the top by hand or with the back of a spoon.
- Put the last egg yolk in a small container. With a pastry brush, brush the top of the cake with the egg yolk.
- With the back of a fork, draw 3 parallel lines on top of the dough. Turn the mold a little then draw 3 parallel lines again. This allows you to create diamonds.
- Bake the mold for about 40 minutes (the duration varies according to the ovens). The main thing is that the top of the cake is golden brown. Let cool in the pan on a wire rack out of the oven.
- NB: the cake hardens as it cools. It is easier to cut once cooled. Store at room temperature only.
Yum a Breton cake, all my childhood and my holidays in Brittany! My grandmother added bergamot essence and pieces of candied orange and angelica! But he looks a lot like him… I'm going to test him!
Hello Anne-Laure, indeed it always reminds many things of the Breton cake! It's up to you to personalize it as in your memories :) See you soon
The Breton buckwheat flour cake is also very delicious by Laurent Mariotte, to try for gluten-free, the Breton buckwheat palets are a real delight, a treat for the taste buds, go to the stove ladies or gentlemen
Hello Annette, indeed I was told about a buckwheat version but I haven't tasted it yet. See you soon :)