Eric Lanlard’s gâteau breton
- March 2022
- Serves 8-10
- 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.
- 24.5g (14.1g saturated)
- 54.2g (27.5g sugars)
- 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
- 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.
- 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.
- 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.
- Use a fork to lightly trace a criss-cross/diamond pattern on top of the dough, then bake for 40-45 minutes until golden.
Don’t waste it: Lightly beat, label and freeze the egg whites to use in other recipes.
The cake will keep for up to 3 days in an airtight container (don’t chill it).
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.”
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