This flat brioche cake goes well served at breakfast or tea, either plain or with a fruit jelly. And it easily becomes a fine galette aux myrtilles.
Make the brioche dough, omitting the zest of orange, according to the instructions for the brioche aux fruits. Prove the dough in a warm place until double in volume and then turn out on to a floured surface.
Roll out to fit a buttered shallow pizza tin
Bake in the centre of a moderately hot oven (Mark 6, 200°C, 400°F) for 20–25 minutes until golden brown. Transfer to a wire rack to cool.
There are two ways of tackling this cake: either spread the top of the baked galette with bilberry jam or slice the cake into two layers and sandwich them with fresh or tinned bilberries, the juice slightly thickened with arrowroot and add, if in the Ardèche,
© 1987 Geraldene Holt. All rights reserved.