Gâteau Breton

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

A cross between pound cake and shortbread, Gâteau Breton seems to me richer and more luscious than either. Every pâtissier has a secret or two when making this gâteau. For one it may be a drizzle of Calvados or rum, for another it is a pinch of baking powder “to wake up the flour.” This version is resolutely simple, with not even a pinch of salt to mask the pure flavor of salted butter. (If you use unsalted butter, add ½ teaspoon salt to the flour.) Calvados or rum is a possible addition. T