It’s been some time since the last update. If you’ve noticed my absence and even missed it, here’s a virtual hug for being a loyal reader and follower.
I assure you, my absence has been for good reason.I will spare you the boring details, but I will say this: we worked a lot. Given how much work our team had to do, it was surprising to see how much we ended up enjoying ourselves. I wanted to do something to show my appreciation for the awesome guys who made our many late night working sessions bearable, so I baked up a Gâteau Breton for them and served it alongside some crème fraiche and fresh blackberries. I like to think they liked it.
This signature Brittany butter cake is incredibly rich and dense. It walks a fine line between being a biscuit and a cake. In short, for someone who likes both biscuits and cake, it’s perfect. The ground almonds dotted throughout the cake lend it moisture and a deep, rounded savoriness. If you have good butter on hand, make sure to use it, as that is the key flavor element here that jumps out as the crumbly cake melts in your mouth. For New Yorkers, Eli’s on the Upper East Side has an excellent selection, so if you’d like, you can drop by there (… and then swing by here, too to say hi while you’re in the neighborhood!).
Gâteau Breton
1/2 cup finely ground almonds
3/4 cup sugar
1/4 teaspoon salt
2 1/2 sticks unsalted butter
4 large egg yolks (at room temperature)
1 tablespoon water
1 1/4 teaspoon pure vanilla extract
2 cups plus 3 tablespoons plain flour
1 whole egg, lightly beaten
Preheat oven to 320 degrees Fahrenheit
1. Cream the sugar, salt, and butter on medium speed for about 1 minute until smooth and creamy. Add the egg yolks 1 at a time, beating for about 20 seconds between each addition
2. While beating on low speed, add the almond flour, water, and vanilla until moistened. Beat on medium for about 20 second.
3. Add flour gradually and mix in on low speed.
4. Smooth the dough (it will be thick) into a lightly greased and floured fluted tart pan. Brush the top of the cake with the lightly beaten egg. Using the twines of a fork, make a crosshatch pattern across the cake. This will keep the cake from rising unevenly.
5. Bake for 35-45 minutes or until the cake is a light golden brown and a knife inserted into the center comes out cleanly
6. Let the cake cool for 10 minutes, remove the cake, cut into small slices (it’s rich!) and serve slightly warm alongside some creme fraiche and fresh berries.