The real Breton cakewith butter

Breton butter cake

The Breton cake, emblematic of Breton pastry-making, is a true delight for lovers of shortbread cakes and authentic tastes. Made with butter and eggs, it is distinguished by its melt-in-the-mouth texture and unique taste. Discover the traditional recipe for this classic of Breton cuisine.

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Ingredients

Serves 6:

250 g butter
250 g sugar
375 g flour
1 whole egg
2 egg yolks (+1 for decoration)
2 tablespoons Brittany rum or lambic* (optional)

Recipe

Preheat oven to 200°C
Mix sugar and flour in a large bowl
Add whole egg and 2 yolks
Mix, but do not overwork the dough to maintain a sandy texture.
Mix in the soft butter by hand.
Note: if the butter is not soft enough, place it in the oven for a few seconds without letting it melt.
Pour the batter into the mould
Decorate with an egg yolk or milk, using a fork.
Place in the oven and lower the temperature to 160°C.
Bake for approx. 45 min.

Enjoy while chatting over a “jus” (coffee, that is!).

History of the Breton cake

Originally from Port-Louis in Brittany, the Breton cake appeared in the early 20th century. Its simplicity and flavor soon made it a staple at family parties and tea parties. Today, it’s enjoyed throughout France and appreciated for its authenticity.

The perfect accompaniment

Breton cake is a sure bet for fans of traditional pastries. Easy to make and delicious to eat, it’s a staple of Breton gastronomy. So don’t hesitate any longer, and get to work on this classic!

You will need :

a cul de poule or salad bowl
a springform pan

Tips and tricks

Breton cake is traditionally eaten plain, but can also be accompanied by a scoop of vanilla ice cream or custard. It’s also delicious with a cup of tea or coffee.
the quality of the butter has a major influence on the taste of the cake.

where to eat far breton

You can find Breton cake in most bakeries and patisseries on the Côte de Granit Rose. Many delicatessens also carry this product. If you’d like to make your own, you’ll find all the ingredients sourced locally at the many weekly markets in the Trégor region.