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Writer's pictureMarjorie Durand

Breton Butter Cake

I love travelling through cooking! Today, let’s go to the Brittany region, with this traditional butter cake.

I have been using the recipe of my mom for years and I am still in love with it!


Ingredients for a 24 cm springform cake tin/pan:

  • 250 g plain/all-purpose flour

  • 100 g blond cane sugar

  • 150 g unsalted butter

  • 3 eggs + 1 egg yolk

  • 1 small glass of rum

  • 1 pinch of fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)

  • Vanilla, cinnamon, nutmeg



Instructions:

  1. Preheat the oven to 180°C/356°F.

  2. In a large bowl, soften the butter by kneading it with a wooden spoon. When it is softened enough, add the sugar and mix to obtain a homogeneous and creamy mixture.

  3. One by one, add the 3 whole eggs, a good pinch of fleur de sel, then the flour gradually. Knead this batter for a long time, then add the rum and spices.

  4. Generously butter a tin and pour the batter in it.

  5. In a small bowl, beat the egg yolk, and brush the top of the cake. With a fork, draw a rosette as a decoration.

  6. Bake at 180°C/356°F for about 40 minutes. Then let it cool before serving.


Notes:

Sparkling cider is perfect as a side drink with it. This cake is also excellent, dipped in a latte and even red wine. In some places of Finistère, we garnish it with prunes previously macerated in rum. Enjoy it!
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this Breton butter cake recipe becomes your new favourite.

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