On Sundays, we like to take our time, stroll, go for walks, but also cook at home. Autumn brunch, Sunday lunch dishes, seasonal slow-cooked recipes, so many recipes that are perfect in autumn. Among our panel of recipes, each more tempting than the last, there is one that crosses generations and regions: Breton cake. A delight based on the magic quartet – eggs + sugar + flour + butter – flavored with orange blossom. Born in southern Finistère, this cake was originally prepared during religious or family celebrations and was also given to sailors who were going to sea. It is therefore truly a travel cake, a cake that can be taken away and transported without damage.
An easy-to-prepare delicacy – even children can get involved – which can be kept for several days or even frozen. Also ideal for batch cooking, to better anticipate the week’s menus.
Sunday recipe: Breton cake
Preparation: 20 minutes
Cooking time: 55 minutes
For 6 people
5 egg yolks + 1 for gilding
200 g of sugar
250g flour
200 g semi-salted butter
1 tbsp. tablespoon of orange blossom (optional)
Salt
Preheat the oven to 160°C.
Whisk the 5 egg yolks with the sugar. Add the flour gradually. Melt the butter and add it to the mixture. Knead the dough with your fingers. Add 1 pinch of salt and possibly the orange blossom.
Generously butter an 18 cm diameter dish with a fairly high edge. Pour the dough into it and level the top.
Whisk the remaining egg yolk and brush the cake with it using a brush.
Draw crosses on the top with the tines of a fork. Bake for 50 minutes.
The cake should be nicely browned. Let cool before unmolding.
Discover the Breton Cake recipe
Happy Sunday!