Gâteau Breton

Set the oven at moderately hot (190°C/375°F). Thoroughly butter the cake pan. Set aside a teaspoon of the egg yolks for glazing.

Sift the flour on to a marble slab or board and make a large well in the centre. Cut the butter in small pieces and put it in the well with the sugar and egg yolks; work them together with your fingertips until the mixture is smooth. Gradually incorporate the