Butter cake recipe from Britanny
6 egg yolks, beaten
2 teaspoons milk
275g plain flour
175g caster sugar
200g butter, diced
Preheat oven to Gas mar 4, 350F, 180C. Butter a 9 inch spring form cake tin or loose bottomed flan tin.
Place about half an egg yolk in a small bowl and mix with the milk. Reserve until required. Put the flour into a large bowl, stir in the sugar then forma well in the centre. Add the butter and remaining egg yolks. Use your finger tips to mix them together then work in the flour to make a smooth but sticky dough.
Sprinkle your hands with flour, removing excess. Place the dough into the cake tin or flan tin. ****Using a fork score criss-cross lines on the top, brush with the reserved milk/egg yolk mixture and then bake for about one hour until firm to the touch. Cool slightly and then remove from tin to a wire rack.
This recipe is often seen in various guises in patisseries in Britanny. Sometimes there is a thin layer of uncooked apple slices which you sandwich in a layer between two layers of the cake mix before baking. I’ve also seen it with cooked prunes or chopped dates.
*** Edited to add: use your hands to push the soft, pliable dough to the edges of the tin.. Then do the criss cross markings!
6 egg yolks, beaten
2 teaspoons milk
275g plain flour
175g caster sugar
200g butter, diced
Preheat oven to Gas mar 4, 350F, 180C. Butter a 9 inch spring form cake tin or loose bottomed flan tin.
Place about half an egg yolk in a small bowl and mix with the milk. Reserve until required. Put the flour into a large bowl, stir in the sugar then forma well in the centre. Add the butter and remaining egg yolks. Use your finger tips to mix them together then work in the flour to make a smooth but sticky dough.
Sprinkle your hands with flour, removing excess. Place the dough into the cake tin or flan tin. ****Using a fork score criss-cross lines on the top, brush with the reserved milk/egg yolk mixture and then bake for about one hour until firm to the touch. Cool slightly and then remove from tin to a wire rack.
This recipe is often seen in various guises in patisseries in Britanny. Sometimes there is a thin layer of uncooked apple slices which you sandwich in a layer between two layers of the cake mix before baking. I’ve also seen it with cooked prunes or chopped dates.
*** Edited to add: use your hands to push the soft, pliable dough to the edges of the tin.. Then do the criss cross markings!
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J/K, that doesn't at all sound a bad idea though Alix!! And I was thinking of some whipped cream and berries...
