Breton Cake a French recipe

Breton cake

Gateau Breton

This is a gallette flavoured with rum

serves 10

12ozs / 375g s/r flour

7ozs / 220g sugar

pinch of salt

8ozs / 250g unsalted butter softened

6 egg yolks

2 tablespoons of rum

preheat the oven to 160c / 325f

Place 10 ozs of flour in a bowl and make a well in the centre.

Put the sugar, salt, butter, 5 egg yolks and the rum in the well.

Mix and work together add the rest of the flour to form a soft dough.

Butter a 9 ins / 23 cm cake tin.

Roll out the dough to a thickness of about 3cm / 1½ ins, line the tin with the dough.

Brush the last of the egg yolk over the top of the cake.

Make a criss cross pattern with a fork.

Bake for about 40 mins or until golden.