Brittany Butter Cake Recipes
CLASSIC BRETON BUTTER CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 9-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
- Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
BRITTANY BUTTER CAKE
Steps:
- Sift the flour on a table: make a well in the center. Cut butter into small pieces and put into the center of the well. Gradually add sugar and egg yolks working dough with your hands. Work until smooth. Butter a 9" cake pan. Put the dough in the pan, smoothing with your floured hand. Brush the flattened top of the cake with egg yolk and make a lattice design with the back of a fork. Bake in a preheated 400 degree oven for 15 minutes. Reduce the temperature to 350 degrees and bake 35 minutes more or until done. Let it rest, then unmold on a rack. Serve with assorted fresh berries.
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