British cake or « Gateau Breton », pure butter

Version française disponible ici !

Hum… how can I say it… Well, I launch myself… it’s Sunday after all, I have the right… Today, I go off track, I warn you! You’re going to excuse me I hope but this kind of craving can’t be explained :p

So, after two salty vegan courses, let’s make a split, a giant leap, let’s climb a mountain and go down on bottom from it… to hit up a delicious British cake or « Gateau Breton », pure butter !

For once, I had yolks left. And we have to be serious with yolks! If we don’t need them, we throw them out: directly into the trash if we don’t immediately use them. And I won’t advice you to make a mayonnaise with 4 yolks :D – I don’t really like mayonnaise anyway.

We add to this a craving for a “Gateau Breton” which was in my stomach mind for a while now. And when after a quick search on Google I see “Avocat et chocolat” – super blog where I noticed the Chickpeas and dates chocolate cake recipe, so I didn’t hesitate for a second, I found the preparation I was going to cook :)

So this time, close your eyes on the dietary side and let’s just delight ourselves, that’s fine to you? You don’t run away? Ok, follow me then!

• 250g flour
• 150g slightly salted butter (as in all of my recipes actually, there is only this kind of butter at home :D)
• 150g sugar
• 3 yolks
• 6 tbs rum

For the glazing

• 1 yolk
• 1 tbs water

Work the soft butter (but not melted!) with a wooden spoon. Add sugar and mix well to totally stir it in.

Then add the 3 yolks, 1 by 1 by mixing in between. Stir flour in little by little. Knead the mixture a moment with the spoon, while adding rum, until the dough removes from the edges.

Butter a springform pan and spread the dough in it by pressing with a spoon.

Mix the 4^th yolk to a tablespoonful of water and spread this mixture with a brush on top of the cake.

Use a fork to draw some lines on top of the cake. For example, you can cross lines in order to form lozenges.

COOKING

Bake for 40 minutes in a preheated oven at 180°C.

Let cool down on a wire rack before removing from the pan.

TIPS AND TRICKS

Think to get butter off the fridge a bit before using it for it will be easier to work. Otherwise, a few seconds into your microwave oven would help you :)

SERVING SUGGESTIONS                                                                                                                

Cake totally in my expectations – thank you Alice! I don’t know if it’s due to the type of rum used: “old” vanilla flavored rum – shh!, you must not say I used the good rum for baking ;) – but for sure there was an almond taste in the cake. Really amazing and so good!

Eaten by itself with a tea or accompanied with a coulis and some raspberries, here is for sure a pleasant moment!

Enjoy it everybody :)

And I promise you I’m going to come back with “some healthy” next time :D

Pomliane, I think this recipe fits in “Forbidden recipes” section, don’t you? :D

Rose.