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    Breton Gateau

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    Breton Gateau

    If there were a rich list for food, this traditional cake from Brittany would be near the top. It’s a melt-in-the-mouth celebration of the local love of butter

    • Preparation time: 20 minutes, plus 2 hours chilling
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes, plus 2 hours chilling 60 minutes 5 minutes

    Serves: 8


    • 225g self-raising flour, sifted
    • 110g golden caster sugar
    • 110g icing sugar, sifted
    • 225g lightly salted butter, diced
    • 5 medium egg yolks
    • 3/4 tsp vanilla extract
    • 125g strawberry jam
    • 1 egg yolk, blended with 1 tsp water


    1. Place the flour, sugars and butter in a food processor and whiz until the mixture is crumb-like. Blend the yolks with the vanilla in a bowl, add to the dry ingredients and whiz to a sticky dough. Wrap in clingfilm and chill for at least 2 hours.
    2. Preheat the oven to 190°C/gas 5 and butter a 20cm x 5cm deep cake tin with a removable base. Press half the dough into the tin, lay a sheet of clingfilm over the top and smooth it with your fingers; remove the clingfilm. Stir the jam in a bowl to loosen it, then spread it over the surface of the dough to within 1cm of the rim.
    3. Roll out the rest of the dough between 2 layers of clingfilm, or on a floured worktop, into a circle fractionally larger than the cake tin. Lay the circle of dough on top of the jam and press into place with your fingers. Paint the surface liberally with the egg wash.
    4. Bake for about 45 minutes until deeply golden, crusty and risen. Run a knife around the collar and leave to cool (it will sink in the middle), then remove from the tin. It will keep well for several days in an airtight container.

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