Eric Lanlard’s gâteau breton

Eric Lanlard’s gâteau breton
  • Serves icon Serves 8-10
  • Time icon Hands-on time 20 min, plus chilling. Oven time 40-45 min.

Patissier Eric Lanlard shares his family recipe for traditional gâteau breton. This rich, buttery bake is like a cross between a cake and a biscuit and is served, usually with coffee, at celebrations in Brittany.

Nutrition: per serving

Calories
471kcals
Fat
24.5g (14.1g saturated)
Protein
6g
Carbohydrates
54.2g (27.5g sugars)
Fibre
1.6g
Salt
0.5g
Calories
471kcals
Fat
24.5g (14.1g saturated)
Protein
6g
Carbohydrates
54.2g (27.5g sugars)
Fibre
1.6g
Salt
0.5g

Ingredients

  • 350g plain flour
  • 250g salted butter (ideally good quality Brittany butter)
  • 250g golden caster sugar
  • 5 medium free-range egg yolks (see Don’t Waste It), plus 1 whole beaten egg
  • 2 tbsp dark rum
  • 2 tsp vanilla bean paste
  • 1 granny smith apple, peeled, cored and finely sliced

You’ll also need

  • 20cm springform or loose-bottomed cake tin, lightly greased with butter and the base lined

Method

  1. Heat the oven to 160ºC fan/gas 4. Put the flour, butter and sugar in a mixing bowl and rub together with your fingertips until the mixture looks like fine breadcrumbs.
  2. Put the egg yolks, rum and vanilla paste in a jug, beat with a fork, then pour into the bowl with the dry ingredients. Mix gently to form a dough. Divide the mixture into 2 equal portions.
  3. Press one piece of the dough into the prepared cake tin. Arrange the sliced apples on top, leaving a small border around the edge, then press them gently into the dough. Roll the remaining piece of dough between 2 sheets of baking paper to a rough 22cm disc, then put on top of the apples and press down lightly to create an even top. Brush with the beaten egg.
  4. Use a fork to lightly trace a criss-cross/diamond pattern on top of the dough, then bake for 40-45 minutes until golden.

delicious. tips

  1. Don’t waste it: Lightly beat, label and freeze the egg whites to use in other recipes.

     

  2. The cake will keep for up to 3 days in an airtight container (don’t chill it).

  3. If the top of the cake browns too quickly, loosely cover it with foil.

    Eric says: “The classic gâteau breton is made with either peeled and sliced apple in the middle, laced with rum, or with armagnac-soaked prunes. As with most traditional recipes, everyone’s mum or grandmother’s is the best… This recipe is my grandmother Camille’s.”

Recipe By

Eric Lanlard

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easter recipes

Raymond Blanc’s gâteau à la crème

Raymond Blanc’s classic French cake recipe is part of the Easter tradition at his restaurant...

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Edd Kimber’s gâteau breton

Edd Kimber‘s gâteau breton is synonymous with the area it hails from, Brittany. It’s a...

Save recipe icon Save recipe icon Save recipe

Lemon cake recipes

Lemon curd quatre quarts (French pound cake)

This classic French lemon pound cake, known as quatre quarts, is an easy, fragrant bake...

Save recipe icon Save recipe icon Save recipe

Festive desserts

Galette des rois au chocolat

Richard Bertinet’s chocolate twist on this traditional French tart is an ‘ooh-la-la’ alternative to Christmas...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.