I hope everyone had a beautiful Mother’s day yesterday, leaving culpability behind and letting everyone do everything for once. How great does it feel to be called to the table after sitting down reading and actually having nice food that you haven’t had to prepare in your plate. I love it!!!Today I am sharing with you this traditional recipe from Brittany which is like an enormous shortbread. What not to like about that? It will be included in the booklet I am writing for my children. I haven’t mentioned that yet… I will in another post, it’s a promise.

So this cake is called “gâteau breton” and is very tasty. It is great on its own but you can pair it with a fruit compote or vanilla ice-cream. As you know I like to be gluten free as much as possible as I find it really helps with my stomach bloating and my son’s morning sneezing.

Ingredients

  • 165g soft butter
  • 150g caster sugar
  • 3 egg yolks + 1 egg beaten
  • 205g gluten free flour ( here I used the Orgran mix) but feel free to use a traditional flour if you prefer
  • 1 tsp of baking powder
  • 1 tbsp of brandy, I used Grand-Marnier
  • a pinch of fine salt

Preparation

Preheat your oven at 150ºC.

I used my robot as it makes it quick and easy but hands always work 😉 Mix together the soft butter and sugar then add the 3 egg yolks one at a time mixing through each time. Add half of the beaten egg , mix and keep aside the remaining half. You should have a kind of creamy smooth texture.

Now add the flour and baking powder sifted together. Add your brandy and mix it in. You obtain a soft, smooth and a bit sticky mixture. Pour it in a cooking paper lined 20cm tin. It is a bit sticky so flatten the surface as well as you can but don’t worry too much about it as it will settle while baking.

With a fork trace perpendicular lines all over the cake. With a brush spread the remaining half of the beaten egg over the top and sprinkle with the pinch of salt.

Bake 25 minutes at 150ºC and another 25 minutes at 180ºC or until golden. It might seem a long time but remember it is a shortbread kind of dessert so it needs to be crusty on the outside and nice and softer on the inside.

Try this traditional recipe, it is easy, quick and you will have all ingredients in your cupboard.

With love,

Steph

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